I enjoyed Christmas dinner with my brother Roger, a wizard in the kitchen himself. We decided on rib eye steak, duchess potatoes, and asparagus with Gruyere wrapped in prosciutto as our menu. I opted to cook the steaks and potatoes sous vide style, a method he had not used before. To say he was converted would be an understatement. The steaks were cooked at 122.5 degrees for 90 minutes then seared in a screaming hot cast iron skillet and finished with a pat of butter. The potatoes were cooked sous vide at 195 degrees for 90 minutes, hand mashed and mixed with sour cream and shredded Gruyere cheese, then baked in buttered ramekins. The asparagus was easy with a quick blanch in the 195 degree water bath, then bundled with a slice of smoked Gruyere and wrapped in prosciutto. We complimented the meal with a 2014 Chateauneuf-du-Pape, which was a wonderful wine to pair with this rich yet simple meal.

I hope everyone had a Merry Christmas spent with family and friends… I certainly did!  Thanks for coming over and cooking with me Roger!

Save