British Blue Egg and Tomahawk Steak with Burnt Spring Onions and Roasted Sweet Potato Wedges

Serves: 2

Ingredients

  • 1 tomahawk steak approx. 1kg
  • 2 medium sweet potatoes, washed
  • Rapeseed Oil
  • 2 sprigs rosemary
  • Olive oil for drizzling
  • 1 bunch spring onions, washed
  • 2 British blue eggs
  • 1 tbsp. butter and extra for the steak
  • English mustard and sea salt flakes to serve

Method

  1. Remove the steak from the fridge and allow to come up to room temperature.
  2. Slice the sweet potatoes into chunky wedges leaving the skin on and generously drizzle with rapeseed oil and season with sea salt and black pepper. Place them on a baking tray with a sprig of rosemary and put them in the oven. Roast for 20 to 30 minutes till cooked and crispy, keep warm.
  3. Season the steak with sea salt and black pepper and drizzle over some olive oil. Now get a heavy based large frying pan and put on a high heat. Once hot and almost smoking put the steak in the pan and fry on one side for around 2 minutes or till the meat is caramelised and brown. Turn the steak over and fry again for 2 minutes, then set aside on a baking sheet and place in the oven for 10 to 12 minutes. Now drizzle some more olive oil into the pan and add the spring onions and the rosemary and cook till charred on the outside, add to the steak and cook for the last 2 minutes in the oven. Remove the steak from the oven, place a large knob of butter on the top of the steak, use an internal meat thermometer to cook to the optimum temperature, for Rare: 53C Medium-rare: 58ºC, Medium: 61C.

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