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Wood Roasted Washugyu Tomahawk with Pomme Paysanne

Wood Roasted Tomahawk with Pomme Paysanne and Beef Fat Confit Garlic

by Chef Andrew Kedziora of Stake Chophouse & Bar

This recipe was made in partnership with Washugyu.

Pomme Paysanne:


  • 6 ea. Russet Potatoes
  • 1 bunch Thyme, leaves picked
  • Salt and Pepper


  • Peel and shred potatoes with a julienne attachment. Rinse lightly to remove some, but not all the starch.
  • On a sheet tray steam the potatoes for 10 minutes. Stir and steam for 5 more minutes. Mixture should be mushy yet hold its shape.
  • Season with salt, pepper and thyme.
  • Place into flat sheet tray and allow to cool.
  • Cut into desired shape and fry at 370F with duck fat.

Beef and Honey Confit Garlic:


  • 1 cup Garlic
  • 2 cups Rendered Beef Fat
  • 3 sprigs Thyme
  • 2 ea. Bay Leaves
  • 2 tbsp. Honey
  • Salt and pepper


  1. Combine all ingredients in double-boiler.
  2. Allow steam to slowly heat fat mixture, cook until cloves are easily pierced with a small knife.