Filet steak and colonata lard

Yo! It’s been a while, sorry about that. My schedule of 3 times a week has rather disintegrated. I’m going to try and get back on track asap though. Today I made a filet steak, layered with colonnata lard, a carrot and ginger condiment, braised onions and potato crisps. It was easy, and beautifully delicious.

I started by slicing some lard really thin – now, you may be wondering, what is colonnata lard? Well it is like bacon but all fat and barely any meat, covered with salt and rosemary, which originated in the little Italian village of Colonnata. Then I cut the filet lengthwise, twice, to be able to open it up like a book and stuff it with the lard. Into the oven for half an hour and rest. To make the crisps, I sliced some potatoes with a mandolin, and ovened for 15 minutes. The onions were just braised for 10 minutes in butter. A lot of butter. Now comes the interesting part; the carrot condiment. I basically just blitzed some raw carrots, green anise, ginger and orange juice. Plate up time! It was gorgeous. The lard was super salty, but worked with the beef perfectly, the condiment was amazingly balanced – not too much orange juice, very important – and the onions were just sweet. At first we weren’t sure about the coldness of the condiment, but we got used to it very quickly. The combinations were just perfect.

Well that’s that! When I plated up, I had a feeling of dread that there weren’t enough vegetables or something like that, but it was okay in the end. Anyways, I have to practice speed-cubing , bye!