Nature’s Fresh tomahawk steak with rustic fries, herbed beans & marsala gravy

5 mins
30 mins
  • 4 x 350g Nature’s Fresh tomahawk steaks
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 6 large potatoes, cut into wedges
  • vegetable oil, for deep frying
  • 1 Tbsp Greek seasoning
  • 400g green beans, trimmed
  • 2 Tbsp unsalted butter
  • 1 bunch parsley, finely chopped
  • ½ bunch chives, finely sliced
  • 1 cup veal jus
  • ½ cup Marsala
  • 150ml cream
  • Season the steaks generously with salt and pepper, then drizzle with the olive oil. Cook on a hot ribbed griddle for 12 minutes, turning several times, until medium Allow to rest of 2 minutes.
  • Cook the potatoes in moderate (140°C) vegetable oil for 10 minutes, until softened. Drain well and increase the oil temperature to 180°C. Fry the potatoes until golden and crisp, then drain and toss with Greek seasoning.
  • Blanch the beans in boiling water, then toss with the herbs and season with salt and pepper. Simmer the jus Marsala and cream in a medium saucepan. Serve with the steaks, potatoes and beans.