We had an early Christmas dinner this evening, as we have both Ky’s sister, her fiancé, and mum in town. We decided to go all out and do the Beef Wellington, the world’s bougiest sausage roll.
I like cooking the Beef Wellington. It’s a masterpiece, but the dish is made up of a series of simple tasks; make the duxelle, make the crepes, sear the beef, combine, wrap, cook. There is a lot to it, but in terms of technique, it is fairly straightforward.
Nevertheless, it’s still a massive relief when it comes out perfect. The number of times you cook “showstopper” dishes is limited to a handful a year; it is dreadful when it doesn’t work out.