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North Bay culinary legends share recipes for an unforgettable holiday feast
Deck the halls and set the table for a holiday feast to remember. From show-stopping main courses to delicious sides, we have the recipes to make your celebration unforgettable. Dustin Valette, owner and chef of Healdsburg’s The Matheson and Valette, and Nate Davis, The Matheson’s executive chef, joined us on 'The Nine' to share a feast your guests won’t forget. If you're interested in learning how to make Chef Dustin's Tomahawk steak, head to our 'Recipes' section under the 'Mornings' tab.
OAKLAND, Calif. - Chef Dustin Valette joined us on ‘The Nine’ to share how he makes his peppercorn crusted Tomahawk steak with wild mushroom fondue, marble potatoes and padron peppers.
Ingredients:
1 32 ounce Tomahawk (dry-aged Wagyu is best)
2 pounds Wild Mushrooms (King Trumpets if wild are out of season)
6 ounces Cabernet Sauvignon, (Valette for drinking of course!)
½ pound Marble Potatoes, poached in salted water until tender and cooled
½ pound Padron Peppers
1 cup Baby Wild Arugula
Unsalted Butter
Kosher Salt
Fresh Black Pepper, crushed
How to:
Prepping the Steak
Start with the highest quality steak you can find. I use a Prime, 21 day dry aged Wagu beef, though trust your butcher and ask for the best. Season the steak with kosher salt and crushed black pepper; allow to rest at room tempeture.
Mushroom Fondue
Clean all the mushrooms using a brush and remove any form of dirt. Finish by lightly rinsing in warm water. Cut the mushrooms into medium-sized chunks, discarding the gills. In a large pan, sear the mushrooms until golden brown, add 2 oz of butter, the red wine (never use Valette, drink that instead!), cook until they become creamy. Adjust the seasoning with fresh pepper and salt. Reserve in a warm area.
Potatoes and Padrón Peppers
Cut the potatoes in half, toss the Padróns with olive oil and sea salt. Roast in an oven at 400 degrees until the potatoes are golden brown, about 10 minutes. Reserve warm.
Cooking the Steak
In a large cast iron or thick bottom pan, sear the peppercorn crusted Tomahawk over high heat. Leave in the pan long enough for the steak to take on a dark color and thick crust, add 3 ounces of butter and then finish in the oven until the desired temperature. Remove and allow to rest for 10 minutes.
Plating
Place the wild mushroom fondue on the side of the plate, the potato and padron pepper hash to the side. Slice the gorgeous Tomahawk steak then place the steak on the fondue.