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Beef Wellington

Snake River Farms filets dry brined for 5 house, then added cracked pepper, Dijon mustard and seared in Solidteknics cast iron 60 seconds per side.

Then handed over to Kathy who made stuffing with mushroom duxelles & foie gras, then wrapped in puff pastry.

Then I took it out side on the Big Green Egg indirect heat. Was enjoying too many adult beverages and overcooked it a bit more than i would like but it still got eaten.

We make a great indoor/outdoor cooking team.
1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.

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