Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
Place beef in a ziplock bag with Marinade and marinade overnight (12 – 24 hours).
Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
Add steaks. For 2cm / 3/4″ thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
Serve! I couldn’t resist garlic butter – see recipe in notes.
2 beef tenderloin steaks, around 150g/5oz each (Note 1)
1 tbsp vegetable oil (or other neutral cooking oil)
Sauce
1 tbsp soy sauce, all purpose (Note 2)
2 tbsp Mirin (Note 3)
3 tbsp cooking sake (Note 3)
45g/3tbsp unsalted butter
1 small garlic clove, minced
1/2 tsp ginger, minced (can exclude)
3 tsp shallots/scallions (green part) or chives, finely chopped
Instructions
Take the steak out of the fridge 20 minutes prior to cooking (or 10 minutes if it’s a stinking hot summer day).
Combine soy sauce, Mirin and sake in a small bowl.
Heat oil in a skillet over medium high heat until smoking. Add steak and cook to your liking. Mine were 150g/5oz each and 3cm/1.25″ thick and I cooked it 3 minutes on the 1st side and 2 minutes on the second side for medium rare.
Transfer steak onto a plate and cover loosely with foil. Rest for 5 minutes.
Let the skillet cool down a bit then return to the stove over medium high heat. Add Sauce and bring to simmer, then add butter. When the butter melts and is incorporated into the sauce, immediately remove it from the stove.
Stir through garlic, ginger and 2 tsp of shallots (reserve rest for garnish), the sauce should be slightly thickened (if not, keep stirring, thickens more as it cools).
Place steak on plates and spoon over sauce. I served the steaks with finely shredded cabbage without dressing (very typical Japanese side) and white rice, plus some edamame on the side.
Cowboy butter (pictured in post – Tomahawk worthy!)
Bearnaise sauce
Cafe de Paris
Creamy mushroom sauce
Chimichurri sauce
Blue cheese sauce (page 330 of Dinner)
Red wine sauce (page 327 of Dinner, requires homemade beef stock)
Dijon or seeded mustard
Instructions
ABBREVIATED:
Season, slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes to 50°C/122°F. Rest 10 minutes. Preheat BBQ until screaming hot, drizzle steak with oil, lower BBQ to low/med low and sear on hot BBQ 3 – 4 minutes on each side (temp 55°C (128°F)). Rest 3 minutes (temp rises to 57°C/135°F = perfect medium rare ). Slice, serve with Cowboy Butter!
FULL RECIPE:
Oven slow-roast:
De-chill – Take the steak out of the fridge 1 hour prior to cooking. Remove from packaging and pat the surface dry. (Do not salt).
Preheat the oven to 140°C/285°F (120°C fan-forced).
Season – Sprinkle the steak meat with salt and pepper, then use your hands to rub it in.
Slow(ish) roast – Put the steak on a rack and set it on a baking tray. (Note 2) Bake for 40 to 45 minutes, or until the internal temperature is 50°C/122°F (for medium rare, see Note 3 for other doneness).
Rest – Take the tray out of the oven and leave the steak on the counter for 10 minutes. (Internal temperature should rise by 3 degrees).
Sear:
Preheat the BBQ on high until it’s screaming hot. Use the flat plate side if you’re not a confident BBQ’er, or the grill side if you’re a BBQ master. (Note 4)
Oil – Drizzle the oil on the steak and lightly pat to spread (don’t rub off the salt), using most of the surface area of the meaty part.
Turn BBQ DOWN – If using the grill side, reduce to low (if yours is strong, mine is) or medium low (for weaker ones). If using the flat plate side, lower to medium. Do this just before putting the tomahawk on.
Edges first – Using tongs, hold the steak upright and sear the edges and bone first (only if you’ve got meat on it), rotating and moving every minute or so to achieve this all the way around. Flare-ups – If searing on the grill side, don’t walk away – flare-ups are inevitable. See Note 4 for managing.
Steak crust – Then place the steak down on the grill and cook for 3 to 4 minutes on each side, or until the internal temperature is 55°C / 131°F. For classic X grill lines, rotate once 45° partway through.
Rest the steak on a rack for 3 minutes – the internal temperature will rise to 57°C/135°F which is perfect medium rare.
Serve – Cut into 1 cm / 0.4″ thick slices. Serve with steak sauce of choice! (Pictured: Cowboy Butter, highly recommend!).
350g / 12 oz spaghetti , uncooked (other pasta – Note 4)
Instructions
Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
Cook beef: Add beef and cook, breaking it up as you go.
Add tomato: Once beef has all changed from red to brown, add tomato passata.
Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.
Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently – you don’t want pasta just bloating in warm water).
Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so – the sauce will reduce further, the pasta will finish cooking.
8 oz / 250g fettuccine , or other long strand pasta of choice
30 g / 2 tbsp butter , separated
300 g / 10 oz small peeled prawns / shrimp, raw (Note 1)
3 garlic cloves , minced
1/4 cup / 65 ml dry white wine (Note 2 for sub)
1 cup / 250 ml heavy / thickened cream (Note 3)
1/2 cup / 125 ml chicken broth (or fish or vegetable broth), preferably low sodium
3/4 cup / 50 g finely grated parmesan cheese (1.5 oz) (freshly grated) (Note 4)
2 tbsp finely chopped parsley
Black pepper
Parmesan , for serving
Instructions
Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.
In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).
Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 – 45 seconds and start clinging to the pasta.
Take it off the stove before the sauce is as thick as you want – it will thicken more.
Sprinkle with most of the parsley and black pepper, check salt (I don’t need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.
Serve immediately, garnished with remaining parsley and parmesan if desired.
300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
2 garlic cloves , finely chopped
1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
3/4 cup (185ml) cream , heavy / thickened (Note 3)
1/3 cup (30g) parmesan , finely grated (Note 4)
1/2 tsp salt and pepper , each
Instructions
Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
Melt butter and heat oil in a large skillet over high heat.
Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
Garnish with parsley and serve immediately with extra parmesan!
200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
160g/6 oz long pasta – spaghetti, fettucine (Note 1)
Garlic Butter Mushrooms for pasta
400g / 14 oz mushrooms , sliced 1/2 cm / 1/5″ thick (Note 2)
50g / 3 tbsp unsalted butter , separated
1 tbsp olive oil
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
Instructions
Pasta
Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Mushrooms
Melt half butter and all oil in a large skillet over heat.
Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges – around 5 minutes.
Halfway through cooking, add salt & pepper.
Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
Taste and add more salt and pepper if needed.
Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
1 tsp chicken or vegetable stock powder , or 1 bouillon cube, crumbled (Note 4)
Finely ground pepper + salt
Instructions
Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent – about 2 minutes.
Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately, garnished with more parmesan and parsley if desired.
1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
½ cup / 125 ml heavy cream (Note 2)
¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 – 200g hot smoked salmon fillet , flaked (Note 5)
Instructions
Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
Add the shallots and sauté for 2 minutes or until tender.
Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 – 2 minutes, until the sauce coats the pasta – there should be no sauce pooled at the bottom of the skillet. (Note 7)
Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
