Beef Wellington is just sexy… take your time and you’ll be rewarded with magnificence!
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Layered with mashed potatoes and smothered in gravy. Greasy spoon meets Gastro Pub!
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Juicy with layers of flavor, created from a perfect blend of beef cuts
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Marrow bones, wrapped around the ribeye, baste while cooking low and slow
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This is a quick overview of dry aged beef… a bit of history, what to expect and how to’s
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Consomme' is a classic French clarified stock that was served to Kings and Queens during the Victorian Era. It is delicate and flavorful. Added noodles as a little extra garnish
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This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.
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Sous Vide and Seared Dry Aged 48 days
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Playing in the Kitchen with Chef Eric ~ I’m currently using the Steakager Pro 40 to dry age beef at home and I want to use every part that I can. Creating dry aged beef stock from dry aged pellicle and bones makes an incredibly rich stock.
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