BBQ Wagyu Tomahawk with Bearnaise, Tardivo & Pickled Walnut Salad

Name: BBQ Wagyu Tomahawk with Bearnaise, Tardivo & Pickled Walnut Salad
Prep time: 20 min
Cook time: 45 min
Yield: Serves 5 - 6
Ingredients: 1.8kg Wagyu tomahawk steak; 30ml white wine vinegar; 30ml water; 1 shallot, finely chopped; 2 black peppercorns; 3 egg yolks; 200g butter (ideally clarified); A handful tarragon leaves, finely chopped; 2 tardivo, leaves separated; 6 pickled walnuts, finely sliced; 1 teaspoon Dijon mustard; 3 tablespoons red wine vinegar; 3 tablespoons extra virgin olive oil

Feeds 5 - 6 people
Prep time 20m
Cook time 45m

Description

A tomahawk is the ultimate cut for any serious steak lover and a Wagyu tomahawk is the best of the best! This is such a dramatic steak to serve at the table and its rich, heavily marbled meat will feed 4-6 people easily. We love it with a classic sauce like bearnaise and a sharp pickly salad on the side.

Ingredients

1.8kg Wagyu tomahawk steak
30ml white wine vinegar
30ml water
1 shallot, finely chopped
2 black peppercorns
3 egg yolks
200g butter (ideally clarified)
A handful tarragon leaves, finely chopped
2 tardivo, leaves separated
6 pickled walnuts, finely sliced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil

Method

Light a barbecue with the coals banked to one side so that you have one hot side and one cooler side.
Make the bearnaise by placing the vinegar, water, peppercorns and shallot in a small saucepan and reduce to around 4 teaspoons of liquid. Strain and set aside.
Mix together the egg yolks and the reduction in a bain marie (a bowl set over a saucepan of gently simmering water) until it’s thick and coats the back of a spoon.
Remove from the heat and drizzle the butter in slowly, whisking all the time, until it’s all incorporated. Add the chopped tarragon and season to taste.
Set the sauce in a bowl back over the warm water (with the heat turned off) and cover.
Season the tomahawk very well with salt and place over direct heat, flipping frequently until you have built up a good crust.
Move the steak to the cooler side of the BBQ to finish cooking through, turning regularly. It will take around 15-20 minutes for a very large, thick steak like this but cooking times will vary for each piece of meat. If you have a temperature probe, you are looking for an internal temperature of around 63C for medium rare, and 71C for medium.
Rest the steak for 15 minutes while you make the tardivo salad.
Combine the Dijon, red wine vinegar and olive oil with some salt and pepper and shake in an empty jar or whisk to emulsify. Combine the dressing with the tardivo leaves and pickled walnuts.
Slice the steak and serve with the bearnaise and salad.

BBQ Wagyu Tomahawk with Bearnaise, Tardivo & Pickled Walnut Salad

Share with your friends