Merry Christmas!
I tackled my biggest cook yet, a Beef Wellington.
What a marathon of a day and we are so lucky it worked out because my meat thermometer broke!!
Sousvide parsnips and carrots at 185F for 1.5 hours in butter, a tsp if sugar, garlic, and fresh herbs, then dumped into a casserole dish and reheated in the oven while the Wellington rested.
Mashed potatoes were made ing gordon Ramsays recipe for herbed mashed potatoes (first time using mini gold potatoes for mashed potatoes)
Red wine sauce.. let me tell you about this sauce. I thought I ruined it like 5 times and in the end it turned out amazing!!! It over reduced at one point and got too salty.. I brought it back from the dead and still can’t wrap my head around it. I tried every trick from all the cooking shows! Added more water, some acid, and butter mixed with flour.
Beef Wellington: beef tenderloin hard seared, painted with dijon mustard, wrapped in prosciutto and duxelle (pancetta, mushroom, shallot, garlic, thyme), set in fridge, wrapped in puff pastry, set and fridge, and baked for what felt like forever.
