Excellent and easy to prepare dish. Tomahawk steak from entrecote.
1 tomahawk steaks from entrecote – Qulinary Feast
a package of cherry tomatoes
100-150 g of mixed lettuces
30 ml of vinaigrette
300-400 g of fries
about 50 g of sauce hollandaise
salt, freshly ground pepper
2 egg yolks
250 ml of warm (melted) clarified butter
200 ml of white wine vinegar
50 g of chopped shallot
a few grains of black pepper
a sprig of tarragon
Preparation of the meat: Season the meat on both sides with salt and freshly ground pepper. Place in a hot frying pan with a small amount of clarified butter or plant oil. When the meat becomes golden-brown, turn it over. Next, place it in the oven preheated to 180°C, for 11-12 minutes. Close to the bone, the temperature of the meat should be around 56°C. After removing from the oven, set the steaks aside for a few minutes to let them rest, so that the temperature inside and outside of the meat evens out. Cut the tomahawk into thin strips and arrange on a plate. Mix the salads with tomatoes cut into sections and vinaigrette. Serve the steak with the salad and fries.
Preparation of the sauce: Peel the shallot and slice it thinly. Put it in a saucepan, add a few grains of black pepper and a sprig of fresh tarragon. Pour in the vinegar and cook until the volume is reduced by half. Pour the vinegar into a metal bowl, together with the egg yolks. Place it in a water bath (that is, place the bowl over a saucepan with boiling water, over a low heat) and whisk. The heated mass should be uniform, fluffy and smooth. Be careful not to overheat the yolks, so that they do not coagulate. Add the warm clarified butter slowly into the fluffy egg mass, stirring and whisking constantly, season with salt and pepper. The ready sauce should have the texture and thickness of loose mayonnaise.