Recipes
Beef ribeye steak served with roasted potatoes, green asparagus with a butter emulsion, and porcini mushrooms
Premium Duck lard , Duck lard
Ingredients
Beef ribeye steak
Duck fat
Potatoes
Green asparagus
Butter
Porcini mushrooms
Parsley
Salt
Recipe
Preparation:
Cook the potatoes for a maximum of 20 minutes. Drain them and then bake in an oven preheated to 200°C for 30 minutes.
Remove the steaks from the fridge at least 30 minutes before grilling. Salt the steaks and spread duck fat on them.
On a heated pan—where you can first sauté the porcini mushrooms with parsley—grill the steaks for about 2–3 minutes on each side. After that, take them off the pan and set them aside on a plate to rest.
Sauté the asparagus in butter for a few minutes so they remain crisp, then add boiling water. Wait until the butter forms an emulsion. Remove the pan from the heat.
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