Bittersweet

The dishes for the appetisers were packed away, and Eliana served the main course. If Eliana was not known for other things, she was known for being a good cook.

The main course arrived, and the aroma of roasted meat filled the air. The dish, a tender and juicy slow-cooked beef Wellington, was presented with a practiced flair that was not Eliana’s character. The golden-brown puff pastry crust glistened, wrapped around a succulent fillet of beef, infused with the rich flavours of mushroom duxelles and a hint of red wine. The beef was cooked to perfection, pink in the centre, and looked like it would melt in the mouth.

The accompanying roasted vegetables, a medley of carrots, Brussels sprouts, and red bell peppers, were caramelised to bring out their natural sweetness, providing a delightful contrast in texture to the savoury beef. The dish was served with a side of creamy garlic mashed potatoes, adding a comforting and indulgent touch to the overall experience.

Sophie looked at the