48 Oz Mishima Reserve Wagyu Tomahawk Recipe
Arlington Potatoes, Sauce DIane gf
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Ingredients
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Wagyu Tomahawk
Arlington Potatoes
Sauce Diane
Method
Preparing the Wagyu Tomahawk
- 1
Season the Steak
Generously season the Mishima Reserve Wagyu Tomahawk with salt and black pepper on both sides.
- 2
Sear the Steak
Heat olive oil in a large skillet over high heat. Once hot, add the tomahawk and sear for 4-5 minutes on each side until a nice crust forms.
- 3
Making Arlington Potatoes
- 4
Boil the Potatoes
In a large pot, bring salted water to a boil and add baby potatoes. Cook for 15-20 minutes or until tender. Drain and set aside.
- 5
Sauté with Garlic and Butter
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add the cooked potatoes, parsley, salt, and black pepper. Toss gently to combine and heat through.
Preparing Sauce Diane
- 6
- 7
Add Remaining Ingredients
Stir in Dijon mustard, Worcestershire sauce, beef broth, and bring to a simmer. Add heavy cream and cognac, let it cook for additional 5 minutes until slightly thickened. Season with salt and pepper to taste.