Date Night Dinner Hamper of Tomahawk Steak With Plum Vine Tomato Salad & Rosemary-Parmesan Hand-Cut Jenga Chips For 2
Oven-roasted 35 day dry aged tomahawk steak simply seasoned and seared to seal in the flavour. – Allowing to rest after cooking helps the meat to relax, keeping it flavoursome, moist and melt in the mouth – Served with parmesan and ripe tomato salad to cut through the richness of the steak and add a freshness
Note From Chef Spencer Westcott 35-day Himalayan salt dry-aged Cote de Beouf served with a long bone. All beef should be aged and the dry ageing process,
as we use here, intensifies the flavour. Remember to let the steak rest before carving.
My Recipe & Directions Will Be emailed After You Have Ordered
Artisan ingredients included:
- 1 1-1.2kg Grass Fed 35 Day Dry Aged Tomahawk Steak
- 200g Cherry Tomatoes
- 125g Italian Mixed Leaves
- 500g King Edward Potatoes
- 1 Bunch Rosemary
- 1 Box Chocolate 300g Box From Italy
- A Bottle of Red Spanish Organic Red Wine
- Recipe & Directions Will Be emailed After Order
From Your Cupboard:
- Olive Oil
- White Wine Vinegar
- Sea salt
- Freshly-ground black pepper
- Grain or Dijon Mustard
- Caster Sugar (optional)
Allergens
–Milk
–Mustard
–Sulphur Dioxide
We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.
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