Tomahawk with Horseradish Cream

Cooking time: 30 mins

SERVES: 2

Ingredients

-900g tomahawk.
-Flaked sea salt.
-Sunflower oil.
-Unsalted Butter.
-Garlic, Rosemary, Thyme.
-200g Whipping Cream.
-Lemon Zest.
-Cracked Black Pepper.
-50g Horseradish sauce.

Method

-Season your hunk of meat well then rub it with oil, then Sear in a piping hot cast iron pan.
-When Golden Brown on all sides, chuck in your butter and bring to a nutty foaming stage the based your meat with the aromatic hard herbs.
-Baste slowly for around four minutes then place on the tin foil trivet into 120° oven for about 30 to 40 minutes until you have a core temperature of 52-54°C, leave to rest on the side for about 15 minutes until you have a core temperature of core temperature of 56-58°.
-Place your cream into a metal bowl then whip until very soft peaks, add your lemon zest, black pepper, salt and horseradish cream, continue to whisk briefly until firm then serve along side the steak.