Kitchen 25 - Lamb fillet

The main dish to cook today was a lamb fillet with a jus and accompaniments. Of course, the lamb had to a point, i.e. nice and pink. And - not to be forgotten - the presentation. Also on the agenda: puff pasty and a sabayon. Both really good for your elbow grease.

I thought I had it all nicely timed and sorted. But cooking meat remains a tricky business. I seared the meat in the frying pan and then finished it off in the oven. However, it wasn't long enough so that it was more blue than pink.

This definitely needs more practice.