Something Cold This Way Comes…
- goombaspizzagrinder
- May 12
- 1 min read
We’re not officially announcing anything.
No press release. No ribbon cutting. No little gelato mascot with a sash that says “Ciao.”
But if something were coming…
Something smooth. Something cold. Something… Italian.
This is where you’d hear about it first.
What Even Is Gelato, Anyway?
Let’s be real — gelato isn’t just “fancy ice cream.”
It’s got more milk and less cream, meaning it’s naturally lower in fat. It’s churned slower, so it’s silkier, denser, and punches above its weight in flavor. Less air. Less sugar. More “holy %&#@ that’s good.”
It’s also easier on your stomach — no food coma, no dairy nap. Just smooth satisfaction with a side of smug.
Why Are We Talking About This?
No reason.
No reason at all.
Except maybe there’s been a strange hum in the back of Goombas.
Maybe a faint chill that wasn’t there before.
Maybe a crow landed on the roof and whispered “pistachio” before disappearing into the night.
If — and we’re saying if — gelato were to show up at Goombas, it would be a problem.
A creamy, seductive, possibly dangerous problem.
Stay Frosty.
That’s all we’re saying.
Watch this space for news and updates.
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.
4 Servings
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Gelato, yes please!!!