Tomahawk with miso mushroom sauce

An umami bomb to level up steak night at your place

Serves

Prep Time

5 mins

Cook Time

15 mins

Let’s be honest, this recipe is all about the sauce. A flavour-packed addition to family dinners, it’s perfect poured over steak, lamb chops, anything! It’s rich and creamy with just the right amount of savoury goodness from miso and beef stock, plus a little freshness from lemon and chives to finish. It’s a great way to get more mushrooms on the plate, and the mild, comforting flavours mean it’ll be a hit with kids and grown-ups alike.

As for side dishes, we've got a few of our favourites in this

collection here

Kirsten McCaffrey

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Ingredients

1 Beef tomahawk steak
weighing approx 900g
½ cup reduced-salt beef stock
1 ½ Tbsp miso paste
150g mushrooms
sliced
2 tsp sesame oil
2 garlic cloves
crushed
½ onion
finely diced
3 sprigs fresh thyme
1 Tbsp Mirin
½ cup milk
2 tsp white pepper
to serve finely grated lemon zest
finely chopped chives
to serve

Method

Cook the tomahawk to your desired doneness. Cover and rest.

Dissolve the miso paste in the beef stock and keep aside.

Put a wide pan on a high heat with a little sesame oil.

Add your mushrooms in one layer. Leave them for a few minutes until they’ve got a good sear and some caramelisation.

Reduce the heat, add garlic and onion, continue cooking until those are translucent.

Add in thyme and then deglaze the pan with the mirin.

Leave to evaporate and once the pan is nearly dry, add in your beefy miso stock. Stir in your milk and leave to bubble away until the sauce has thickened.

Finish with white pepper, lemon and chives and serve with your steak and vegetables.