Filet Mignon and Pommes Anna .... for dinner!

[squirrel]

I love meat and potatoes so I decided to make Pommes Anna and a filet mignon for dinner. I started with the potatoes by melting half duck fat and half clarified butter, then sliced small potatoes really thin, then arrange in the small cast iron skillet. This picture is of them "backwards", but I wanted to show the design. They get layered with the duck fat/butter mixture, salt and finely chopped garlic and lemon thyme. I cooked the steak on the grill to medium rare and also sauteed a few asparagus spears in duck fat. Topped off with bacon. Everything is better with bacon. I cleaned my plate. Thanks for looking!

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• squirrel
• Feb 28, 2013

IMG_7144.jpg

• squirrel
• Feb 28, 2013

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• squirrel
• Feb 28, 2013

 

[kathrynn]

Looks awesome!  I would love to have a plate of that...please!  

Kat

 

[so ms smoker]

  OMG! That looks awesome!  You had me at 'duck fat' !

  Mike

 

[woodcutter]

Very nicely done!

 

[JckDanls 07]

ok.. that does it... I'm on my way to Augusta... gonna have a plate of that and then go play in the Master Sausage Room... that looks really good

 

[nedtorious]

Wooooooooooooowwwwwwwww!!!!!!!!! Looks incredible!

 

[dirtsailor2003]

DDDDRRRROOOOOLLLLIIINNNNGGG!!!!!!!!!!!!!

 

[daveomak]

Jeeeezzzzz squirrel.....   I knew I missed you..... and your pics....  

 

[bmudd14474]

Thats looks awesome. Great to see you around.

 

[werdwolf]

Looks and sounds great 

Never really used "Duck Fat", but sounds great.

Is this something you purchased or kept from a previous cook?

Business finally grew enough to where I have hired more help, maybe I'll get smoking again with a little more time now 

 

[pgsmoker64]

That looks totally awesome Squirrel!!!

Where ya been?  Haven't seen you for a while!

Bill

 

[fpnmf]

Looking delicious!!

  Craig

 

[squirrel]

Looks and sounds great 

Never really used "Duck Fat", but sounds great.

Is this something you purchased or kept from a previous cook?

Business finally grew enough to where I have hired more help, maybe I'll get smoking again with a little more time now 

I buy it from Peking Paradise online. I've also used it to drip over a brisket while it's smoking. Crazy good stuff. I live in a rural area, but if you can get to a "city" you could find it without having to buy it online and pay for the cold shipping.

 

[supercenterchef]

Looks good man, I've been working on my Pommes Anna but haven't really found the sweet spot for the recipe...any tips?

 

[squirrel]

Looks good man, I've been working on my Pommes Anna but haven't really found the sweet spot for the recipe...any tips?

The combination of duck fat and clarified butter is what makes it IMHO. I also used finely chopped garlic and fresh lemon thyme. I also cover the pan with foil for most of the cook so I can get that nice crust on the bottom without drying out the top. I am in love with this dish. I first saw it on an episode of Unique Eats. I think it was Minetta Tavern in NYC. Depending on how thin you slice your potatoes determines whether or not you should parboil them first. I've done that, cutting them a bit thicker, but instead of water I used chicken broth. YUMMY!