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Tomahawk Black Angus served with Cafe de Paris
Here I tackle the very pleasant Tomahawk cutlet, which is immensely popular among grillers and grill lovers in both the USA and Australia as it is extremely tender and flavorful. Tomahawk is simply a large, tender piece of entrecote with a long bone left. The breed of the cow is Black Angus and she grazed grass in Australia before she ended up on the captain's grill. For that, I serve this summer's number 1 sauce for hot evenings out, namely a Café de Paris. Add butter-sauteed forest mushrooms and vegetables and you're in heaven.
Instructions
- For instructions please watch my video
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