THE WAY OF THE SKINNY CHEF
- Chef Rod
- Jun 13, 2024
- 1 min read
Updated: Jun 22, 2024
Who is the Skinny Chef? Let me take you on a journey to discover who I am. I am Roderick Chikapa-Phiri, the youngest of six siblings. Our eldest, Madalitso(meaning "a blessing" in Chichewa), passed away on December 1,1994.May his soul rest in eternal peace. My parents, Roderick Sr. and Margaret Linda Chikapa-Phiri, hail from Malawi but relocated to Zimbabwe, where I was born. Their adventurous spirit, having lived in the States and Europe, definitely rubbed off on me.
My wanderlust was sparked at the tender age of 12 when I embarked on my first solo adventure to Europe for an arts and theater school expedition. Those two weeks ignited a lifelong passion for travel and self-discovery. My journey continued in England, where I found my love for food,people and diverse cultures.
This blog isn't just about my culinary adventures, it's a chronical of my personal journey through love, work and everyday life. Welcome aboard the Skinny Chef Diaries! Together, we'll explore the world, one delicious bite at a time.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
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