Meat
There you go. Beef fillet with potatoes cooked in a hot oven in goose fat with rosemary and sea salt. Reduced red wine and cream sauce with field mushrooms.
posted by Anthony at Sunday, July 09, 2006
Sunday, July 09, 2006
There you go. Beef fillet with potatoes cooked in a hot oven in goose fat with rosemary and sea salt. Reduced red wine and cream sauce with field mushrooms.
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10 Comments:
Looks yum! Where did you get goose fat from?
7/10/2006 07:13:00 am
Dude, don't you love your blog anymore? :P
7/10/2006 09:51:00 am
CW
From geese!
and ah Creative meats ay Herdies Fresh
Kate
I know, I know. Just the other day it was asked to draw a picture of me at school and it couldn't remember what I looked like. I was gutted.
7/10/2006 11:00:00 am
Looks like a traditional French Sunday dinner to me. Except I rarely cook beef filet, it is so expensive. I use beef rib instead, uhm, this picture makes me hungry.
7/10/2006 04:41:00 pm
Gracianne
Much nicer than a roast I think.
Actually this one came with a bit of rib still attached which made it look like a ginat lamb chop. Unfortunately I had to share it so I only got half.
Fillet is getting expensive but it seems to be getting tastier, so I buy smaller amounts and kind of maintain the same sense of value.
7/10/2006 10:03:00 pm
Sounds totally yumtastic and uber-decadent. I would take a crack at making it, but darn it, I just ran out of goose fat.
7/11/2006 04:24:00 am
i love the idea of cooking in fat. goose, duck, pork - all good. i often stare at the tins of goose and duck fat and dream of what confit and rillettes i could create. maybe it's time to stop dreaming and start rendering.
7/15/2006 09:41:00 pm
Oh gawn make yer own David.
Hmmm 3D pork rendering - lots of fun rendering duck fat from all the fatty bits. Actually I like how in Japan they give you a small cube of tallow with your steak at the butchers.
7/16/2006 01:50:00 pm
Oh yes, break out the big Shiraz.
7/26/2006 09:17:00 pm
Best be quick, they're not so big these days.
7/27/2006 01:19:00 pm
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