Filet with Duck Fat French Fries


 
RCBaughn

RCBaughn

TVWBB Super Fan
If you can't tell from this picture, I like my beef, especially tender filet, really rare (or raw if you wanna look at it like that). And if you haven't tried pan frying food in duck fat please go to your local market and pick up a little container to try. I have never had more flavorful food that stayed crisp even after it cools off. This stuff is amazing. I wish I had enough money to fill a deep fryer with the stuff.

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Oh man, that looks amazing. Duck fat fries are pretty excellent. There's a hot dog shop in Chicago, called Hot Doug's, and they do duck fat fries on Fridays. (this is why I'm fat -- I know food specials from places a thousand miles away)
 
Sean H said:
Oh man, that looks amazing. Duck fat fries are pretty excellent. There's a hot dog shop in Chicago, called Hot Doug's, and they do duck fat fries on Fridays. (this is why I'm fat -- I know food specials from places a thousand miles away)
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That is the first place I saw the use of Duck fat with fries too! It was on some TV show on Food Network. Seen it on seriouseats.com a lot now too. It's a bit pricey but amazing stuff.
 
Holy moley, that looks good. I'm not one for steaks quite that rare, but if you like it blue you nailed it. Those fries look delicious.
 
This is the first steak I have ever cooked like this. I usually cook them to medium rare or so but I was inspired to try it like this since I used the other part of the steak for the tartare that I entered in this months challenge. Raw beef definitely tastes different though, and the texture is a completely new animal.
 
Thanks! I can't wait to try other things pan fried in the duck fat. I just gotta find some interesting ideas!
 
Looks good, Cory! A little too rare for me most likely, but I would be willing to give it a try.

The fries look delicious!
 
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Ed is was still cold in the center! I usually don't eat my meat like this either, but since part of the filet was used for the raw steak tartare I entered into the challenge I figured I'd go with the whole theme on this little piece too. The browning did a lot for the flavor though, a lot different profile than the straight raw beef in the tartare. I definitely think this will be a method I use pretty rarely, and probably only on filet mignon since any other cut would just be way to fatty and tough. Since this one was lean you didn't get any of that waxy beef fat texture that I've noticed in other cuts I've cooked fairly rare.
 
Forgot to say that the fries were hit with Sabatino Tartufi brand black truffle salt. Get some of this stuff, it is the best thing ever with french fries or eggs, or really anything else in the world. LOL, I've even been known to sprinkle some on a spoon with some honey..... :D
 
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