Beef Wellington is just sexy… take your time and you’ll be rewarded with magnificence!

Layered with mashed potatoes and smothered in gravy. Greasy spoon meets Gastro Pub!

Juicy with layers of flavor, created from a perfect blend of beef cuts

Marrow bones, wrapped around the ribeye, baste while cooking low and slow

This is a quick overview of dry aged beef… a bit of history, what to expect and how to’s

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

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.

Sous Vide and Seared Dry Aged 48 days

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.