Tomahawk Steak with Truffle Baked Potatoes and Charcoaled Vegetables

40m prep

30m cook

1 servings

Difficulty: Medium

Ingredients:

Instructions:

COOKING MEAT:

Take the meat out of the refrigerator and let it come to room temperature, allowing it to sit for at least 20 minutes before cooking.
Season the meat with salt and pepper on both sides.
Preheat the grill and cook the meat for at least 4 minutes on each side until desired doneness is achieved.
Transfer the meat to the oven and bake at 180°C (350°F) for another 10 minutes.
Once done, let the meat rest for a few minutes before serving.

TRUFFLE BAKED POTATO:

Preheat the oven to 180°C (350°F).
Wash and dry the potatoes, then wrap them individually in aluminum foil.
Place the wrapped potatoes on a baking sheet and bake in the preheated oven until they become soft and tender.
Remove the potatoes from the oven and carefully cut them in the middle.
Scoop out the heart of the potatoes and mix it with truffle cream, salt, and black pepper to taste.
Put the potato stuffing back inside the potato shells.
Bake the stuffed potatoes in the oven for an additional 5 minutes at 180°C (350°F) to meld the flavors.

SAUCE:

Boil an egg for 8 minutes until it is hard-boiled.
In a blender, blend the boiled egg with lactose-free yogurt, olive oil, and mustard until smooth.

CHARCOALED VEGETABLES:

Slice the zucchini and grill them with a drizzle of olive oil until tender and slightly charred.
Charcoal the whole eggplant until the skin is completely blackened.
Peel the skin off the eggplant and season it with olive oil and salt.

ASSEMBLY:

Plate the cooked meat, truffle baked potatoes, and charcoaled vegetables on a family feast plate.
Serve with the egg sauce on the side.

Enjoy your delightful and delicious family feast!

Buon Appetito!