Took some meat trimmings from my lastest batch of dry brine steaks and decided to have some fun with it.
Using half the fat to render some tallow
Chopped up the rest, added some salt and kneaded into a burger patty. Cook in oven at 55c for 30 minutes then butter based on a cast iron pan.
Sauce is made of red wine deglaze and some roux, reduced to 50% volune, but I messed up the temperature at the end.
It is divine.
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