For 4 people

• 16 medium pearl onions
• 3 tablespoons olive oil
• Sea salt for seasoning
• 150 g brown sugar
• 1 clove garlic
• 1 star anise
• peel of one untreated lemon
• 1 tsp fennel seeds
• 1 sprig of rosemary
• 300 ml red wine (dry)
• 150 g butter
• 3 long peppers
• 1 tsp black pepper
• 1 tsp red pepper
• 1 tsp juniper berries
• 2 tbsp vegetable oil for coating
• 4 tomahawk steaks (approximately 3 cm thick)
• 4 sticks cinnamon
• 2 stalks fresh bay leaves
• Freshly-grated horseradish as desired

Tomahawk-Steak with bay leaf and cinnamon


1. Mix the peeled, stemless pearl onionswith 1 tbsp olive oil and some sea salt andwrap in aluminum foil.

2. Place on preheated grill andcook, covered, over indirect heat for approximately 15 minutes.Meanwhile, caramelize the sugar in a panand add the crushed garlic clove, star anise,lemon peel, fennel seeds, and rosemary. Thendeglaze with red wine and allow to boil over low heatuntil of syrup consistency. Finally, stir in the diced buttera little at a time, until the sauce is glossy and creamy. Seasonwith salt and add the cooked, peeledpearl onions. Stir carefully,cover, and place in a warm location.

3. Crush the long pepper, black pepper, redpepper flakes, and juniper berries coarsely in a mortar.

4. Brush the grill with oil and grill the steaksfor approximately 4 to 5 minutes on each side. Wrap the cooked steaks,together with the coarsely-crushed cinnamon sticks, the freshbay leaves, and the rest of the olive oil in aluminum foiland allow to rest in a warm place for two minutes.Finally, season the steaks with the pepper mixture and somesea salt and serve along with the cinnamon, bay leaves,freshly-grated horseradish, and the still warmred wine onions.