Tomahawk Steak with Homemade Mustard
This steak with roasted vegetables and homemade mustard is a real showstopping dish but is super easy to make. One to make when you want to really impress your guests!
Ingredients
- 2 x tomahawk beef chops
- 1 beef stock cube
- 1 tsp salt
- 100ml olive oil
- 50g butter
- ½ cauliflower
- ½ Romanesco cauliflower
- ½ broccoli head
- 200g sprouts, 1/2d
- salt and pepper
For the mustard:
- 175g yellow mustard seeds
- 175g black mustard seeds
- 500ml beer
- 1 tsp salt
- 75ml white wine vinegar
- 50g soft brown sugar
Method
Soak the mustard seeds in the beer overnight.
Pre heat the oven to 250c.
Mix the stock cube with the salt and rub it all over the meat. Heat a pan over a medium to high heat until it becomes very hot. Add half the oil then seal the chops in the pan on both sides. Add the butter and coat the meat once it has melted. Place the meat and all the juices into a large roasting tray with all the vegetables. Drizzle with the remaining olive oil, put in the oven for 15 minutes, then remove and rest.
Place the soaked mustard seeds, salt, vinegar and sugar into a food processor and blitz. Slice the steak and pile onto a platter with the vegetables with the mustard drizzled over or served on the side.
Ingredients
- 2 x tomahawk beef chops
- 1 beef stock cube
- 1 tsp salt
- 100ml olive oil
- 50g butter
- ½ cauliflower
- ½ Romanesco cauliflower
- ½ broccoli head
- 200g sprouts, 1/2d
- salt and pepper
For the mustard:
- 175g yellow mustard seeds
- 175g black mustard seeds
- 500ml beer
- 1 tsp salt
- 75ml white wine vinegar
- 50g soft brown sugar
Method
Soak the mustard seeds in the beer overnight.
Pre heat the oven to 250c.
Mix the stock cube with the salt and rub it all over the meat. Heat a pan over a medium to high heat until it becomes very hot. Add half the oil then seal the chops in the pan on both sides. Add the butter and coat the meat once it has melted. Place the meat and all the juices into a large roasting tray with all the vegetables. Drizzle with the remaining olive oil, put in the oven for 15 minutes, then remove and rest.
Place the soaked mustard seeds, salt, vinegar and sugar into a food processor and blitz. Slice the steak and pile onto a platter with the vegetables with the mustard drizzled over or served on the side.
