Wagyu with roasted Toma'muse tomatoes
Wagyu with roasted Toma'muse tomatoes
Ingredients for 4 people
- 500gram Toma'muse tomatoes
- 600gram Wagyu steak
- Edible flowers (nasturtium, sage, elder, ...)
Preparation
- Slice the Toma'muse tomatoes.
- Heat the oven for to 180 degrees.
- Place the sliced Toma'muse tomatoes on a baking tray and roast for 10 minutes.
- If desired, season the steak with freshly ground pepper and salt.
- Melt the butter or Wagyu fat in a heated pan and brown the steak all around.
- Cook the steak 1.5 minutes per side for red, 2-3 minutes per side for rosé or 4 minutes per side for well done.
- Wrap it in aluminium foil and let it rest for 15 minutes in a for heated oven at 60 °C.
- Arrange the Wagyu steak on the plate with alternating coloured Toma'muse tomatoes. Finish with edible flowers
- Tip: Delicious with hand-cut fries
- Dish created by Peter Vangenechten
Why
this tomato?
Toma’muse is an exceptional variety of tomato with a unique shape and flavour. Its flavour can be described as both sweet and spicy, which intensifies as it’s being eaten. Consumers like to draw comparisons with a glass of good wine. Its most noticeable characteristic is its plum shape combined with its deep purple-red colour. Its firm texture coupled with a crunchy bite make it the ideal kitchen accompaniment. Toma’muse is easy to slice and loses very little of its juice. It’s perfect for a colourful salad or an appealing dish grilled in the oven.