Practice, Practice

So, tonight I decided to practice the new garnish I wanted to do for the grilling contest. As you'll remember, I wanted to do the same flavor profile for the Deconstructed Beef Wellington, but I wanted to make it prettier. So, instead of using red wine to reduce the duxelle, I used white, and it was fabulous. I also layered it underneath the beef instead of on top. For the big garnish, I did a tarragon creme fraiche with horseradish. Sounds fancy, right? It's just a 1/3 horseradish, 2/3 sour cream mix to which I added a tablespoon of fresh chopped tarragon. I then used a spare tarragon sprig to top it, as you'll see in the photo. That was our dinner tonight, and it was quite yummy. More posts on the grilling contest to follow!