BBQ Tomahawk with tarragon and pink peppercorn butter and grilled spring vegetables recipe. 1 June 2026 A colourful pink-and-green-flecked butter to melt over your barbecued Hereford Tomahawk steak, served alongside seasonal vegetables and fluffy new potatoes… Serves: 3-4 | Time: 1 hour, depending on your BBQ temperature Equipment: A barbecue, and a meat thermometer Ingredients 1kg of Hereford Tomahawk steak 1 large tarragon sprig, leaves chopped 1tbsp pink peppercorns, crushed 100g salted butter, softened 1 bunch asparagus, trimmed 1 baby gem lettuce head 100g radishes, halved 250g new potatoes (Jersey Royal’s if they are in season) 1 knob of butter 50g lamb’s leaf lettuce Method Begin by lighting your barbecue and letting it come to temperature. The coals should be white and glowing (no flames). Prepare your beef steak by taking it out of the fridge, seasoning it very liberally with salt and pepper, and letting it come to room temperature. Mix the tarragon and pink peppercorns into the butter, then spoon onto greaseproof paper, roll into a log and place in the freezer to firm up. (Leftovers can also be kept in the freezer and sliced off as needed.) Boil your potatoes in salted water before tossing them with a little butter, or a good-quality rapeseed or extra-virgin olive oil, and leaving to cool slightly before tossing through the lamb’s leaf lettuce. Drizzle the prepared asparagus, baby gem and radishes with a little oil and season. Add the Tomahawk steak to the barbecue when it is hot enough, and cook, turning every 10 minutes or so, until the centre reaches 54ºC-55ºC. Once you have nice caramelisation all over, you can move the steak to a lower-temperature area of the barbecue; either the side or a higher shelf. After around 30-40 minutes, the steak should be at the correct temperature. Take it off and leave to rest with a puck of the flavoured butter sitting on top for about 10 minutes – it will continue to cook a little to reach 56ºC-57ºC for a perfect medium rare finish. Be sure not to insert the thermometer into the fat, as that reaches hotter temperatures more quickly. To finish, add the asparagus, baby gem and radishes to the grill, turning every few minutes until nicely charred while your Tomahawk is resting. Place the impressive steak onto a platter with the charred vegetables and serve with the potatoes and a crisp glass of Rosé. As you carve the steak, don’t forget to spoon the delicious melted butter over the top! Recipe & Images: Pollyanna Coupland OBO Legges Farmshop Herefordshire Steak Selection £90.00 View Product Fruit and Veg Box £15.00 – £25.00Price range: £15.00 through £25.00 View Product Netherend Farm Butter £4.95 View Product The Herefordshire Wine and Nibbles Hamper £26.00 View Product
