A few nights ago I decided to make Peppered Beef with Béarnaise sauce. Long story short, it got made.
[Béarnaise = butter and egg = delicious]
I got home around 9pm from work and still wanted to make this dish. According to the recipe book, it should have taken about 35 minutes to make. Well I learned a few things that night.
1) Different cuts of meat take different amounts of time to cook. A fillet will cook faster than say the chuck roast I bought (cause I went el-cheap-0).
2) When using new appliances, always ask to make sure they work properly. Apparently the oven I was using is about 100°F colder than what it is set at.
Because of these two mistakes, the meat took about 45 minutes to cook and when I finally pulled it out, it had been over cooked. Still tasted good flavor wise, but definitely dry and chewy.
I also finally broke down and bought a food processor. At least I'll have it next time.
Picture Info: Nikon D300s with Nikkor 35mm f/1.8 @ f/10 ISO 200, SB600 @1/4 power in 8" cardboard snoot triggered with CLS
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