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Organic Tomahawk Steak with Fried Potatoes and Vegetables

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 73 kcal

Ingredients
 

  • 1300 g Organic Tomahawk steaks
  • 1 kg Bamberg croissant
  • 10 Pc. Bacon slices
  • 35 Pc. Green beans
  • 10 Pc. Baby carrots
  • Homemade ghee
  • Salt, pepper, fleur de sel

Instructions
 

  • Vacuum the Tomahawk steak and cook in the Sous Vide for 5 hours at 58 °, then remove from the water bath and fry, then season with pepper and fleur de sel. Remove the meat from the bone and serve in slices. Cook the Bamberg croissant as a jacket potato the evening before. Then store in a cool place overnight. The next day, dice jacket potatoes, pepper and salt to taste and fry in ghee until golden brown. Bring the green beans to the boil in a saucepan, observe the consistency (beans are firm to the bite). Then rinse the beans in cold water.
  • Wrap the beans tightly with bacon and fry in the pan on all sides in ghee until the bacon is brown. Blanch baby carrots in ghee and a dash of honey in a pan until they are firm to the bite. Arrange all components on a plate. Herb butter and Barolo sauce can be served with it.

Nutrition

Serving: 100gCalories: 73kcalCarbohydrates: 15.6gProtein: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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