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Tomahawk for two with mini Yorkshire puddings

This is one of life’s simple pleasures. A delicious cut of meat, cooked to perfection. Try it with these crisp little Yorkshire puddings seasoned with some herb salt and a pot of gravy on the side to dip into. Along with some classic horseradish cream, this is the perfect dish to serve with a big glass of Australian shiraz.


Serves 2


1.2kg tomahawk steak
1 tablespoon each of rosemary, sage and thyme leaves
2 tablespoons 195011 Cornish smoked sea salt
60ml 167469 Dairy Farmers sour cream
25g horseradish
1 70g 92723 Daybreak egg
40ml water
40ml 39689 Caterers' Choice milk
85g 56339 Caterers' Choice plain flour 
59059 Alfina's pure olive oil, to cook
30ml red wine
200ml jus
25g 125104 Caterers' Choice chilled salted butter, cubed


Preheat the oven to 220°C fan forced. Preheat the barbecue. Set aside a 12-portion tart or small muffin tray. Pat the steak dry with a paper towel and place on a wire rack. To make the herb salt, grab a baking tray and line with paper. Lay the herbs on the baking paper and place in the oven for 10-15 minutes or until crisp. Remove and allow to cool. Crush the herbs into a food processor and add a tablespoon of salt. Blend until the herbs are pulverised. Add the rest of the salt and mix together, then season the steak with the salt. Mix the sour cream and horseradish and spoon into a small serving bowl. Set aside.

On the hot barbecue plate, brown the steak well on all sides, then lower the barbecue to a moderate heat, close the hood and cook for 15-20 minutes for medium rare. Cover the tomahawk lightly with foil to keep warm and let it rest for 15 minutes before serving.

While the steak is cooking, make the mini Yorkshire puddings. Mix the egg, water and milk together in a bowl using a whisk. Slowly add the flour and whisk to make a smooth batter. Season with a pinch of salt. Set aside.

Put the tray in the oven to preheat for 10 minutes. When the tray is hot pour half a teaspoon of olive oil into each of the compartments in the tart or muffin tray and return to the oven for 5 minutes to heat the oil. (The secret to crisp, light and airy puddings is to make sure the oil is very hot!) When hot pour equal amounts of batter into each tray. Place in the middle shelf of the oven and bake for 10-12 minutes or until the puddings have puffed up and are golden.

Make the gravy by heating a heavy-based frypan and pour in the pan juices from the steak. Add the red wine and allow to partially evaporate. Add the jus and bring to the boil. Reduce heat. Season with a little salt and add the chilled butter and whisk through until emulsified. Pour into a wide mouthed serving jug.

To serve, place the steak on a platter with the puddings, gravy and horseradish cream. Serve with asparagus and roasted red peppers.