I have watched Gordon Ramsay’s video on how to make beef wellington over and over. It is very daunting. It seems like the kind of dish that will always end up overcooked or undercooked. Either way, a piece of really good (and damn expensive!) meat goes to waste. So I was contented in ordering them in restaurants, or better yet, having it at my sister-in-law’s, Ginger, who makes it so well.

Enter the Anova, my new favorite kitchen gadget which promises a fail-proof cooking of this wonderful piece of beef. Use beef tenderloin (center cut). I used two pieces of filet mignon since I wasn’t able to order the longer piece from the butcher because I forgot that i was going to make this today… It is Superbowl and I cheer for a 40 year old quarterback with a really bad defense, so I had many things on my mind.

Here’s what you need for this dish: 1 pound of beef tenderloin, 1 shallot, 3 cloves of garlic, 8 oz mushrooms, prosciutto, mustard,puff pastry, egg wash.

The beef is seasoned and  cooked  for 2 hours at 124F.

While that’s cooking, start making the duxelle. Use an 8oz crimini mushrooms (chopped), 1 shallot (minced), and 3 cloves of garlic (minced). I put all these in a food processor because I’m lazy. Just make sure you do it in pulses so it does not end up pureed.

Once beef is done, remove from vacuum and pat dry.

Freeze for 20 minutes. Then wrap with puff pastry. Brush with egg wash.

Bake for 475F for 10 minutes or until crust is golden brown

In my years of winning and losing, there is one thing I learned — GRACE (not an easy feat nowadays with all the clever memes). So I will refrain from spouting opinions on that game today. My team had a disappointing finish to an otherwise great season, but my beef wellington, however, finished great! Thank goodness to technology…

This was a successful first try! I would be more careful in choosing my prosciutto, though, because the one I used here was salty. Otherwise, it turned out pretty and delicious! If only the Patriots won, the day would have been perfect.

Contrary to popular belief, Patriot fans are not spoiled. We are insecure, traumatized individuals, deathly afraid of losing. I still can’t listen to Lady Gaga singing “Bad Romance” without recalling my stunned disbelief at the prospect of my team, not only losing, but being blown out,  at the biggest stage in my hometown of Houston.

I had a Super Bowl 51 party and invited some friends. As I recall, food was fantastic. We had crawfish boil, I made gumbo, an assortment of baos, and my superb-owls cupcakes. At half-time, it was starting look like an inevitable L and my mood got so bad that I gave a new meaning to “bad hostess”. I recall doing the same thing when Peyton lost to the Seahawks and the 4th quarter of Broncos-Seahawks game.

By the time Brady mounted the greatest comeback in Super Bowl history, my friends have left.   I was already cleaning up in the kitchen, unable to watch, until my husband called me back to the living room because the Patriots have won. I looked at my phone and the friends I drove away have texted me the good news, trying to cheer me up.  I am so blessed in having the most wonderful friends. They don’t deserve me…

So with Super Bowl 52, no more parties. I will be home, surrounded by people and puppies who love me unconditionally, warts, scars, neuroses and all…

I will be doing a sous vide theme this year because I have found my new favorite kitchen gadget. Sous vide, French for “under vacuum” is a method of cooking whereby food is vacuum sealed, placed in a water bath for a prolonged period under accurately regulated temperature. It results in food that is evenly cooked, never overcooked, retaining its moisture. It pretty much sums up what you need for a perfect steak. So I kitchen- tested my favorite meats as “warm-up” for my Super Bowl party of three.

The app is very helpful in determining what temperature to use and the amount of time it needs to cook. This chicken was for 140F for two hours.

The second meat is D’s beloved filet mignon. He prefers medium for his steaks. Quick perusal of the app shows to cook for 131.5F for 45 minutes. I chose a NY strip for me, also medium,  and it should cook for 139.5F for an hour. I chose to season it before cooking. Some books also suggest seasoning it just before you sear.

And now for my favorite meat — Lamb!!! As usual, I seasoned it prior to putting in a vacuum. Cooked it for 140F for an hour for medium.

I bet Mary never had a lamb like this…haha.

I am going to make Beef Wellington this Sunday. That is my holy grail for this sous-vide cooking. I’ll also do lamb chops because I can’t seem to get enough of it. I am really hoping that meat-sweats would only be the reason to sweat during this game…

Go Pats!!!