GRILLED TOMAHAWK WITH POTATO PUREE
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
Waxy potato 1kg
Salted butter, cut into small cubes 454 g
Milk, warm ¼ cup
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.
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