Alright we had to push out the promised Christmas meal a day: yesterday my neck was messed up and caused me massive, vertigo inducing headaches.
But it went away by early evening, had a good night’s sleep, so Christmas Beef Wellington, going betond the normal Beef Wellington by adding chestnuts, truffles, and foie gras! And to make the crust extra crusty, we wrap the layers of flavor in phyllo dough as a moisture barrier, then the whole thing in a butter pastry dough.
And it turns out for the second year running I couldn’t get decent pastry dough – and I’m in Seattle fir fuck’s sake! – so first order of the day will be scratch making pastry dough. I’m going classic: bread and pastry flour, and twice adding a butter layer.