Cut the Tomahawk steaks crosswise on the fat side and drizzle all over with olive oil and brush with a pork spice rub and sea salt and refrigerate.
For the puree, boil the peas in salted water and mix them together with the wasabi paste and butter (possibly adding a little water) to a creamy puree. Refrigerate. Cut the market vegetables into bite-sized pieces and chill.
For the potato straw, peel the potatoes and cut into thin noodles or strips with a food processor. Soak in cold water for about 10 minutes, then drain and slowly (!) Deep-fry in the oil over medium heat and set aside.
About an hour before the guests arrive, remove the meat from the refrigerator. Preheat the oven to 90 ° C top / bottom heat, also heat the main course plate in the oven and fry the steaks until crispy on the fat side. Then fry for about two minutes on each side and place in the oven with a meat thermometer. The optimal core temperature for a Tomahawk from Duroc is between 56 ° C and 58 ° C.
In the meantime, heat the puree with a little butter on a low flame and fry the vegetables in a little butter until crisp. Season to taste with herbs, salt and pepper.
Before serving, carve the steak into 3 to 4 parts and arrange on top of the puree. Garnish with vegetables and potato straw.