Veal Tomahawk
Veal Tomahawk
Veal Tomahawk with Crispy Potatoes is a classic, dish that’s simple to make at home. Featuring a beautifully seared veal tomahawk steak and buttery, oven-roasted potatoes, this recipe highlights the natural tenderness and flavour of high-quality veal. Perfect for a special dinner or elevated weekend meal, it’s a timeless preparation that lets great ingredients shine.
Ingredients
- Veal Tomahawk
- Freshly ground black pepper
- Neutral oil (grapeseed or canola)
- Butter (optional, for basting)
- 3–4 Yukon Gold potatoes, peeled and cut into wedges
- Butter
- Salt & Pepper
Directions
- Prepare the potatoesPreheat your oven to 400°F (205°C).Place the potato wedges in a baking dish and add enough melted butter to lightly coat them. Season generously with salt. Add a splash of water to the dish, then cover with foil and bake for 25–30 minutes, until the potatoes are tender.
- Remove the foil and return to the oven for another 15–20 minutes, letting the potatoes crisp and take on colour. Spoon butter over them once or twice while roasting.
- Season the VealPat the veal tomahawk dry with paper towel. Season generously on all sides with salt and pepper. Let it sit at room temperature for about 20 minutes before cooking.
- Sear the VealHeat a cast iron pan over medium-high heat with a small amount of oil. Once hot, add the veal and sear for 3–4 minutes per side, until a deep golden crust forms. If desired, add a knob of butter and baste during the last minute.
- Finish & RestIf needed, finish the veal in the oven until it reaches your preferred doneness. Remove from heat and let rest for 5–10 minutes before slicing.