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Slow Cooked Tomahawk

Slow Cooked Tomahawk

Thursday, 7 May 2015 15:32:41 Europe/London

Prep time: 40 minutes 

Cook time: 1 hour 30 min, plus 50 minutes resting

Serves: 1-2


For the anchovy butter

  • 1 handful white anchovies
  • 500 g butter
  • Mixed herbs
  • Lemon zest
  • Tabasco
  • 2 tbsp of Worcestershire sauce
  • 3 tbsp of soy sauce
  • 2 tbsp of capers
  • 1 tbsp of mustard
  • 1 pinch of paprika
  • 3 sliced Shallots
  • 1 clove of garlic
  • black pepper


For the sauteed pine mushrooms

  • Mushrooms, such as pine, slippery jack, shitake, field
  • Butter
  • Olive oil
  • Fresh herbs, such as parsley, thyme, chervil, chives
  • 4 cloves garlic


  1. For the tomahawk: Preheat your oven to 120C/100C fan/gas
  2. First clean and scrap the long bone of your meat, and tie with butcher's string to maintain a good shape.
  3. Season with salt and pepper and seal on a hot grill or pan until a crust forms on each side.
  4. Cook the tomahawk for 40-50mins (or until an internal temperature of 35°C is achieved).
  5. Leave to rest for approximately half the cooking time.

  6. For the anchovy butter: place soft butter and the rest of the ingredients into a food processor and blitz until smooth.
  7. Then roll with foil into little logs and set in the freezer until required.

  8. For the mushrooms: Slice the mushrooms. Add a splash of olive oil into a preheated pan afterwards add your mushrooms, and sauté until caramelized.
  9. When the mushrooms are almost done, add a knob of butter, some sliced garlic and season to taste.
  10. Finally, add the chopped mixed herbs.

 To serve: slice tomahawk and arrange on a board, garnish with sautéed wild mushrooms, a couple of slices of anchovy butter and drizzle with olive oil and sea salt.

Posted in Steak Recipes By

george hixson

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