John Myers
Tomahawk with Bacon Beans & French Fries
The perfect tomahawk with bacon beans & french fries recipe with a picture and simple step-by-step instructions.
- 800 g Angus Tomahawk
- 10 Pc. Finger carrots
- 300 g Beans
- 10 Pc. Strips of bacon
- 200 g Potatoes
- 1 bunch Parsely
- 1 shot Red wine
- 1 shot Balsamic vinegar
- 5 Pc. Shallots
- Salt and pepper
- 250 g Cherry tomatoes
- 75 g Sugar
- Sear the Angus Tomahawk on all sides and place in the oven for 2.5 hours at 120 degrees.
- Make a puree from the potatoes, refine with parsley and spices, add a little starch and form dumplings from the dough. Put these in boiling water for 10 minutes and then fry in butter.
- Sweat shallots in sugar, deglaze with balsamic vinegar and red wine and reduce considerably.
- Toss the carrots in butter and sugar.
- Cook the beans lightly, quench. Wrap the bacon and fry on all sides.
- Halve the cherry tomatoes. Place the cut surface in sugar and heat briefly in the pan with the sugared side down.
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