Oriental Tomahawk with Curry Butter and Pistachios


1 Tomahawk
Olive oil
Salt and Pepper


100g butter
1 coffee spoon curry
1 tsp. broken pistachios


350g pineapple
40ml olive oil


30-45 min.




1. Coat the meat with olive oil and place on the grill until scored. Rotate slightly to one side so as to make the mark of a perfect diamond. Do the same on the other side of the piece of meat, remove, season with salt and pepper. Let the meat rest for about 3 minutes.

2. Put the softened butter in a bowl, add the curry and the broken pistachios and stir. Shape into a quenele and refrigerate for about 1 hour.

3. Cut the pineapple into rectangles, rub with olive oil and place on the grill. Season with salt and pepper and grill on all sides until golden brown.

4. Sprinkle with pistachios for a touch of color and flavor.