Oliver’s Taranga cooking series – Episode 8
This month’s cooking series recipe is a Tomahawk Steak with HJ Shiraz. My mouth waters watching this video. One of these Tomahawks or also known locally in McLaren Vale as a King Henry is a feast within itself. Designed to be shared however, I have seen grown men consume the whole lot!
Serve with your favourite vegetables. Top cooking tip is to use our 1839 Extra Virgin Olive oil and the best sea salt you have.
I can’t think of any other wine to match this Tomahawk other than the HJ Shiraz – a perfect match for this juicy goodness.
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries
I would like to stock up on 2018 HJ Shiraz >
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries
Tomahawk Steak with Red Wine Reduction
RED WINE REDUCTION
Ingredients
1 medium shallot, finely diced
4 tbsp olive oil
2-3 garlic cloves, finely diced
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock
30g of butter
Method
- Sauté shallots in a medium fry pan with olive oil over a high heat for about 3 mins until lightly browned, stirring often.
- Add garlic and fry until fragrant. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
- Pour in balsamic vinegar and cook until mostly evaporated, then pour in 400ml red wine and cook until reduced by two thirds.
- Pour in 400ml beef stock, rosemary and butter and simmer until reduced by two-thirds
TOMAHAWK STEAK
Method
- Bring the steak to room temperature. Season your steak generously with salt, pepper & olive oil
- Sear the steak on both sides (we used a smoker, but the BBQ will do unless you have a grill pan that the tomahawk will fit on!) then transfer to the oven
- Roast in the oven, or BBQ, at 120° for about 40mins until it reaches 46° internally
- Leave to rest for 10mins. Slice and serve with red wine reduction, broccolini and roast potatoes
