Restaurants›Giselle Miami›Flaming Australian Wagyu Tomahawk 48oz Recipe

Flaming Australian Wagyu Tomahawk 48oz Recipe

Inspired by Giselle Miami
Time1h 30m
Serves4

Pomme Purée, Wild Mushrooms, Sauce Selection, Prepared Tableside, Serves 2-4

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Ingredients

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Meat

Pomme Purée

Wild Mushrooms

Sauce Selection

Method

Preparation

1

Prepare the Pomme Purée

Peel and chop the russet potatoes. Boil in salted water until tender. Drain and mash. In a saucepan, heat the heavy cream and butter together until melted. Stir into the mashed potatoes. Season with salt and white pepper. Keep warm.

2

Sauté the Wild Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mixed wild mushrooms and thyme, cooking until mushrooms are tender. Season with salt and black pepper to taste. Set aside.

3

Prepare the Steak

Season the Wagyu Tomahawk steak generously with salt and allow it to come to room temperature for about 30 minutes before cooking.

Cooking

4

Flame the Steak

Preheat a grill or cast-iron skillet over high heat. Sear the steak on each side for 4-5 minutes for a perfect medium-rare (adjust time for desired doneness).

5

Prepare the Sauce

In a saucepan, combine red wine reduction and demi-glace. Heat gently until warmed through. Adjust seasoning if necessary.

Plating

6

Serve the Dish

Slice the Wagyu Tomahawk steak tableside. Place a generous scoop of pomme purée on each plate, top with sautéed wild mushrooms, and drizzle with sauce selection. Enjoy!