Whether you’re inviting family or friends to Sunday Lunch, this tomahawk steak with truffle brie mash is sure to leave your guests asking for seconds.

Set the table with the timeless and modern Maze collection, teamed with neutral colours to instill a mood of serenity for a slow Sunday feast. Casually fold grey napkins onto white linens, to bring a sense of balance and calm. Introduce texture to the table by adding wooden salt and pepper mills, and a scattering of fresh peppercorns for table decoration.

Top Tip: Swap wine glasses for glass tumblers, for a more chilled vibe.


Prep time: 10 Minutes
Cooking time: 60 Minutes


1 kg tomahawk steak
Vegetable oil
Salt and pepper
4 tsp baking powder
120g desiree potatoes
55g brie, chopped into chunks
5g fresh black truffle
10g truffle butter
Splash of milk
1tbsp English mustard


1. Preheat the oven to 180 °C. Preheat a large frying pan on the hob.
2. Oil and season the steak. Sear the steak on the hob until golden. Transfer onto a baking try and cook for 24 minutes.
3. Turn over after 12 minutes, rest the steak for 10 minutes.
4. Meanwhile make the mash potato. Peel and chop the potatoes. Boil for 10-15 minutes until tender.
5. Drain and pass through a ricer or mash until smooth.
6. Beat in the brie and truffle butter. Add a splash of milk. Transfer to a serving dish.
7. Serve the rested steak on your favorite sharing plate with a good twist of black pepper & a spoon of English Mustard.


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