So, my daughter, who's a Chef, brought home some duck fat from work...
I got a nice Prime grade tenderloin...
Cooked up some tators in the duck fat in the new Fields cast iron skillet I got for Christmas...
Whipped up a salad made with fresh brussel sprouts, toasted almonds with a scratch made strawberry vinaigrette...
Pan fried the steak in a little Japanese A5 Wagyu Beef Tallow and topped with herb butter...
Paired with a wine I already had in the kitchen. Not the greatest, but it works in a pinch for a daily wine I can afford.
I got a nice Prime grade tenderloin...
Cooked up some tators in the duck fat in the new Fields cast iron skillet I got for Christmas...
Whipped up a salad made with fresh brussel sprouts, toasted almonds with a scratch made strawberry vinaigrette...
Pan fried the steak in a little Japanese A5 Wagyu Beef Tallow and topped with herb butter...
Paired with a wine I already had in the kitchen. Not the greatest, but it works in a pinch for a daily wine I can afford.
