Serves: 6 pax | Prep Time: 1  Hour | Cooking Time: 3 Hours

You Will Need


  • Tomahawk 3 kg
  • Salt as needed
  • Pepper as needed
  • Yellow mustard 3 tbsp
  • Potato Puree

  • Waxy potato 1kg
  • Salted butter, cut into small cubes 454 g
  • Milk, warm ¼ cup
  • Directions

    1. Tomahawk: Preheat oven at 200˚C. In a mixing bowl, combine yellow mustard, salt and pepper and smear it all over the meat.

    2. Place the meat onto high flamed griller and grill for 20 – 30 minutes until cooked. Cover with foil and
    let the meat rest before cutting.

    3. Potato Puree: Place water in a pot, enough to cover potato and cook till the potatoes are tender.
    Drain and cool the potatoes before peeling and mashing it.

    4. In a pot, place mashed potato and turn on the heat to medium. Working quickly, add in salted butter
    in 5 addition and always stir the potato to avoid from burning. Pour in warm milk and stir until
    combine. Turn off the heat and keep warm.

    Share The Love