Tomahawk Steak using Scotch Beef with Field Mushrooms, cherry tomatoes and Béarnaise sauce



Standard Supplier 31st October 2016

Tomahawk Steak using Scotch Beef with Field Mushrooms, cherry tomatoes and Béarnaise sauce

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Photography by Guy Hinks.


  • ⁣Ingredients:
  • 1kg Tomahawk Steak using Scotch Beef
  • 2 field mushrooms
  • 12 amore
  • cherry tomatoes
  • 2 x 70ml béarnaise sauce
  • 2 x 50g baby watercress
  • ⁣Béarnaise Ingredients:
  • 4 egg yolks
  • 80g butter
  • 12ml Béarnaise Reduction
  • 5g salt
  • 0.5g cayenne pepper
  • 7g chopped tarragon
  • ⁣Béarnaise Reduction ingredients:
  • 50g sliced shallots
  • 100ml white wine
  • 1100ml white wine vinegar
  • 20g taragon stalks
  • 5 black pepper corns (smashed)
  • 5g salt


⁣1. Wrap the Tomahawk steak using Scotch Beef bone in tin foil, and bring the meat to room temperature
2. Char the using Scotch Beef steak over hot coals (a BBQ would work) and cooking to your liking.
3. Set the using Scotch Beef steak to one side and rest for 15 minutes before serving
4. Place the field mushrooms on a baking tray, brush with butter and cook in the oven for 15
minutes – season to taste
5. Warm and char the cherry tomatoes to your liking over hot coals and serve with the using Scotch Beef steak
⁣Béarnaise Ingredients:
⁣1. Melt the butter over a bain-marie at 85c
2. Place the yolks, reduction and salt in a sabayon bowl (round bottom)
3. Cook over the bain-marie until the ingredients thicken
4. Clarify the butter
5. Add the clarified butter little by little, emulsifying with a whisk
6. Add tarragon, season to taste and keep warm
⁣Béarnaise Reduction ingredients:
⁣1. Place all the Bernaise Reduction ingredients in a pan and reduce by half before serving

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