Aged Beef Tomahawk with mustard and relish
Beef
Aged Beef Rib Tomahawk
15 min
Preparation
20 min
Cooking
4
Portions
Ingredients
- 1 Fontaine Family Aged Tomahawk Rib, tempered
- 30 ml (2 tbsp.) olive oil
- 2 tsp (10 mL) Dijon mustard
- 30 mL (1 tbsp.) Montreal steak spice
homemade Relish
- 1 container of radish sprouts or any other coarsely chopped sprouts
- 1 green onion, finely chopped
- 3 cloves of garlic
- 2-3 small chili peppers
- 30 ml (2 tbsp.) smoked paprika
- 5 ml (1 tsp.) salt
- Pinch of brown sugar
- 80 ml (1/3 cup) Worcestershire sauce
- 60 ml (1/4 cup) maple syrup
- 15 ml (1 tsp.) red wine vinegar
- 30 ml (2 tbsp.) sea salt
Preparation
- In a food processor, add all relish ingredients, pulse to a chunky, relish-like texture. Remove relish from food processor and pour into a sealable container. Set aside.
- Preheat barbecue to high and oil the grates.
- Brush the rib with oil and mustard, season with Montreal steak spice.
- Barbecue the rib for 15 to 18 minutes (or until a thermometer reads 50°C (125°F) for pink). Turn the meat halfway through cooking.
- Remove the rib from the grill, place on a large plate and cover with aluminum foil and allow to rest for 10 minutes.
- Serve with fresh relish.
Side dishes
Serve with grilled vegetables.