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Tomahawk In Salt Dough With Demi-Sauce Vierge
Tomahawk In Salt Dough With Demi-Sauce Vierge

A tomahawk is among the chef’s favorite cuts, full of textures and fat-based flavors. Here it is served with a classic sauce vierge adding citrus and acidity, as well as deep umami through a demi glace. This has also been given a Middle Eastern twist as the steak is dry rubbed in a marinade consisting of harissa and cumin for subtle, earthy heat and also light citrus and fresh grassy flavor from sumac and oregano. The steak is baked in a salt dough, low and slow, to ensure a wonderfully tender finish to the meat, and a perfect infusion of flavors.

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Ingredients

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Thịt bò Tomahawk

  • Beef tomahawk 5.0

Bột muối

  • Kosher salt 1200.0 g
  • All-purpose flour 600.0 g
  • Chicken egg whites 8.0
  • Water 250.0 ml
  • Ground pepper 30.0 g
  • Zest of Lemon (whole fruit) 2.0 pc

Nước ướp thịt bò

Sốt Vierge

A tomahawk is among the chef’s favorite cuts, full of textures and fat-based flavors. Here it is served with a classic sauce vierge adding citrus and acidity, as well as deep umami through a demi glace. This has also been given a Middle Eastern twist as the steak is dry rubbed in a marinade consisting of harissa and cumin for subtle, earthy heat and also light citrus and fresh grassy flavor from sumac and oregano. The steak is baked in a salt dough, low and slow, to ensure a wonderfully tender finish to the meat, and a perfect infusion of flavors.

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Preparation

  1. Thịt bò Tomahawk

    • Sear the tomahawk on both sides until golden brown and set to rest.

  2. Bột muối

    • In a large bowl, mix salt, flour and coarse black pepper. 
    • Add egg whites and mix. 
    • Slowly add water until a firm, pliable dough forms. 
    • Roll it out to about 5mm thick.

  3. Nước ướp thịt bò

    • Mix all the aromatic paste ingredients into a thick marinade. Rub generously over the beef. 
    • Place the beef tomahawk in the center, and wrap it completely. Seal well. 
    • Bake in the oven on 190°C 45-60 minutes, at core temperature 56°C. 
    • Let the crusted beef rest for 10 minutes. Use a knife to crack open the crust.

  4. Sốt Vierge

    • Make the Knorr Demi Glace with the powder.
    • Mix the rest of the ingredients together.
    • Add this to the warm sauce and serve. As an option, add some balsamic vinegar for extra acidity.
    • Serve with thinly sliced parmesan and arugula.