Tomahawk steak with creamy prawn-mussel sauce

Remove the steak from its packaging at least 1 hour before you start cooking to allow it to come to room temperature. Keep it loosely covered with a tea towel or under a fly-proof net.

Drain the cooked mussels, reserving the liquid. Strain the liquid.

To make the sauce, melt the butter in a medium-sized pot over a medium-low heat. Finely slice the leek then sauté it in the butter until soft and translucent – approx. 5 minutes. Whisk the cake flour into the butter. Add 125ml of the reserved mussel liquid and water then bring to a gentle simmer. Whisk continuously until the sauce thickens. Whisk in the cream and season well with ½ tsp of salt. Stir the mussels and prawns through the cream sauce. Set aside and keep warm.

Prepare a large griddle pan or barbecue to a medium-high heat.

Grind the peppercorns and combine them with the remaining salt in a medium-sized bowl. Season the steak well with the salt and pepper mix and drizzle with the olive oil.

Place the tomahawk steak on the griddle pan and place a lid over the meat. Leave for 5 minutes and then turn over to sear the other side. Cook for a further 5 minutes then lower the heat. Check the steak after 15 minutes for medium rare. Adjust the cooking time by reducing or adding 5 minutes for a rare or well-done steak respectively. Remove the steak from the griddle and allow it to rest for 20 minutes.

Meanwhile, bring a saucepan of salted water to the boil. Boil the broccoli for 3-4 minutes or until tender but still al dente.

Thickly slice the steak and serve with the creamy prawn-mussel sauce and tenderstem broccoli.