Veal Tomahawk Recipe
16oz cast iron seared french cut veal loin, crispy yukon gold potato, grilled broccolini, duck fat gravy
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Ingredients
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Main Dish
Potato
Vegetable
Gravy
Method
Preparing the Veal
- 1
Seasoning
Rub the veal tomahawk with olive oil, salt, and black pepper on all sides.
- 2
Searing
In a preheated cast iron skillet over medium-high heat, sear the veal for about 4-5 minutes on each side until a golden crust forms.
- 3
Finishing
Transfer the skillet to a preheated oven at 400°F (200°C) and roast for an additional 10-15 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Let the veal rest for 5-10 minutes before slicing.
Crispy Yukon Gold Potatoes
- 4
Preparing the Potatoes
Peel and cut the Yukon Gold potatoes into quarters. Boil them in salted water until tender, about 15-20 minutes.
- 5
Grilling the Broccolini
Making the Duck Fat Gravy
- 8
Creating a Roux
In a saucepan, melt the duck fat over medium heat, then whisk in the flour. Cook for 2-3 minutes until lightly browned.
- 9
Adding Stock
Slowly whisk in the beef stock, ensuring no lumps remain. Simmer for 5-10 minutes until it thickens.
- 10
Seasoning
Season the gravy with salt and pepper to taste. Keep warm until ready to serve.