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Oven-Baked Tomahawk Steak with Beer Sauce https://www.metro.ca/userfiles/image/recipes/Tomahawk-11373.png PT10M PT40M PT1H05M
For the sauce :Pour the beer into a small pot. Add the onion, garlic, thyme, pepper, and simmer on medium for 15 minutes so the beer reduces by half.Add the cream, Dijon mustard, maple syrup, and season with salt and pepper. Cook for another 10 minutes.Strain the sauce with a sieve. Keep cooking on medium and add the butter while whisking. Set aside.For the oven-baked tomahawk steak :Remove the steak from the fridge 30 minutes before you begin to prep.Preheat the oven to 425°F.Coat the steak in olive oil. Season with the steak seasoning.Heat the vegetable oil in a cast iron pan on high. Sear the steak on both sides. Place the steak on a baking sheet and rack. Bake for 20 minutes or until the internal temperature reaches 125°F (52°C).Wrap the steak in aluminum foil and let rest for 15 minutes.Slice the steak.Side recommendations :Mushrooms sautéed in butter and herbs, buttered green beans, homemade fries, etc.Source : Max l’affamé
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For the beer sauce 1 onion chopped 2 garlic clove roughly chopped 5 thyme 10 peppercorn 1 can (473 ml) Collection M PILS beer 1 small carton (237 ml) 15% cream 1/2 teaspoon (2,5 ml) Dijon mustard 1 tablespoon (15 ml) maple syrup 3 tablespoons (45 ml) butter To taste salt and pepper For the Tomahawk 1 Tomahawk steak 4 tablespoons (60 ml) olive oil 4 tablespoons (60 ml) Montreal steak seasoning 4 tablespoons (60 ml) vegetable oil
Oven-Baked Tomahawk Steak with Beer Sauce

Oven-Baked Tomahawk Steak with Beer Sauce

Rate this recipe
4 Votes
2
Main course
0:10
Preparation
0:40
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the beer sauce
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  • 1
    onion chopped
  • 2
    garlic clove roughly chopped
  • 5
    thyme
  • 10
    peppercorn
  • 1 can
    (473 ml)
    Collection M PILS beer
  • 1 small carton
    (237 ml)
    15% cream
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    SELECTION CREAM

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    2 for $6.00

    473 ml - 1 L SELECTED VARIETIES OR 3.49 EA.


  • 1/2 teaspoon
    (2,5 ml)
    Dijon mustard
  • 1 tablespoon
    (15 ml)
    maple syrup
  • 3 tablespoons
    (45 ml)
    butter
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    LIFE SMART ORGANIC BUTTER

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    250 G SELECTED VARIETIES


  • To taste
    salt and pepper

  • For the Tomahawk
  • 1
    Tomahawk steak
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    PLATINUM GRILL ANGUS CANADIAN STRIP LOIN STEAK

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    MCSWEENEY'S BEEF JERKY

    MCSWEENEY'S BEEF JERKY

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    125 g SELECTED VARIETIES


  • 4 tablespoons
    (60 ml)
    olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

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    750 ml


  • 4 tablespoons
    (60 ml)
    Montreal steak seasoning
  • 4 tablespoons
    (60 ml)
    vegetable oil
Imprimer ma sélection

Preparation

For the sauce :

Pour the beer into a small pot. Add the onion, garlic, thyme, pepper, and simmer on medium for 15 minutes so the beer reduces by half.

Add the cream, Dijon mustard, maple syrup, and season with salt and pepper. Cook for another 10 minutes.

Strain the sauce with a sieve. Keep cooking on medium and add the butter while whisking. Set aside.

For the oven-baked tomahawk steak :

Remove the steak from the fridge 30 minutes before you begin to prep.

Preheat the oven to 425°F.

Coat the steak in olive oil. Season with the steak seasoning.

Heat the vegetable oil in a cast iron pan on high. Sear the steak on both sides. Place the steak on a baking sheet and rack. Bake for 20 minutes or until the internal temperature reaches 125°F (52°C).

Wrap the steak in aluminum foil and let rest for 15 minutes.

Slice the steak.

Side recommendations :

Mushrooms sautéed in butter and herbs, buttered green beans, homemade fries, etc.

Source : Max l’affamé

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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