Add Beef Wellington

src/entrees-beef/beef-wellington/data.yml

@@ -0,0 +1,98 @@
+title: Beef Wellington
+timings:
+  prep: 55 minutes
+  cook: 1 hour 25 minutes
+icons: []
+servings: 8
+description: >
+  This is the king of beef dishes.  Starting with a tenderloin roast (the same cut of beef as the filet mignon), you
+  add layer upon layer of delicious extras: dijon mustard, mushroom duxelle, and puffed pastry.  It's a meticulous dish
+  to make for all that, but so, so worth the effort!
+steps:
+  - ingredients:
+      - { amount: 1.5, unit: lb, item: "mushrooms, white button (chopped)" }
+      - { amount: 2, item: "shallots (diced)" }
+      - { amount: 4, unit: tsp, item: "garlic (minced)" }
+      - { amount: 2, unit: sprigs, item: "thyme, fresh, leaves only" }
+    directions: >
+      Add the mushrooms, shallots, garlic and thyme to a food processor and pulse until finely minced.
+  - ingredients:
+      - { amount: 2, unit: tbsp, item: "butter, unsalted" }
+      - { amount: 2, unit: tbsp, item: "olive oil, extra virgin" }
+      - { amount: 1, unit: tsp, item: "salt" }
+      - { amount: 1, unit: tsp, item: "pepper, black" }
+    directions: >
+      Add the butter and olive oil to a large skillet, and heat until the butter foams.  Add the mushroom mixture and
+      sautée until nearly all the moisture has been driven off (8–10 minutes). Season with salt & pepper and set aside.
+  - ingredients:
+      - { amount: 3, unit: lb, item: "beef tenderloin" }
+      - { amount: 3, unit: tbsp, item: "olive oil, extra virgin" }
+      - { amount: 1, unit: tsp, item: "salt" }
+      - { amount: 1, unit: tsp, item: "pepper, black" }
+    directions: >
+      Tie the tenderloin with kitchen twine in several places to keep it from unraveling. Drizzle with olive oil and
+      season with salt and pepper.  Heat olive oil in a heavy-bottomed skillet until shimmering hot.  Using tongs to
+      hold the beef, sear it on all sides until evently browned. Set aside to cool.
+  - ingredients:
+      - { amount: 12, unit: slices, item: "prosciutto (thinly sliced)" }
+      - { amount: 6, unit: sprigs, item: "thyme, fresh (leaves only)" }
+      - { amount: 2, unit: tbsp, item: "mustard, dijon" }
+      - { amount: 2, unit: tbsp, item: "flour" }
+      - { amount: 1.5, unit: lb, item: "puff pastry (thawed)" }
+      - { amount: 2, item: "eggs (beated)" }
+      - { amount: 0.5, unit: tsp, item: "salt, coarse" }
+      - { amount: 2, unit: tbsp, item: "chives, fresh" }
+    directions: >
+      Lay out about 24” of plastic wrap on the counter.  Lay out the prosciutto in overlapping shingles to form a
+      surface about 12” ⨉ 18”.  Spread the mushroom mixture very gently over the prosciutto until it forms a thin, even
+      layer. Sprinkle the thyme leaves over top.
+  - ingredients: {}
+    directions: >
+      Pre-heat the oven to 425°F on bake.
+  - ingredients:
+      - { amount: 2, unit: tbsp, item: "mustard, dijon" }
+      - { amount: 2, unit: tbsp, item: "flour" }
+      - { amount: 1.5, unit: lb, item: "puff pastry (thawed)" }
+      - { amount: 2, item: "eggs (beated)" }
+      - { amount: 0.5, unit: tsp, item: "salt, coarse" }
+      - { amount: 2, unit: tbsp, item: "chives, fresh" }
+    directions: >
+      Remove the string from the beef, and coat lightly in mustard. Place it at one end of the proscuitto. While another
+      person gently lifts the plastic wrap, wrap the proscuitto around the beef, taking care to tuck the ends around the
+      sides of the roast.  As your helper continues to pick up the plastic, roll the beef along the surface of the
+      proscuitto, continuing to ensure it tucks neatly around the top and sides.  When you're finished, you should have
+      an unbroken layer of proscuitto completely covering the beef.  Wrap tightly with plastic wrap, and place in the
+      refrigerator for between 20–30 minutes to set.
+  - ingredients:
+      - { amount: 2, unit: tbsp, item: "flour" }
+      - { amount: 1.5, unit: lb, item: "puff pastry (thawed)" }
+      - { amount: 2, item: "eggs (beated)" }
+      - { amount: 0.5, unit: tsp, item: "salt, coarse" }
+      - { amount: 2, unit: tbsp, item: "chives, fresh" }
+    directions: >
+      Lightly cover a smooth, clean work surface with flour. Roll out your dough to create a ¼” thick layer. If using
+      multiple sheets of dough, use a wet finger to dampen the seams to join them securely together.  Use a rolling pin
+      to lightly work the dough until it has become soft and pliant.
+  - ingredients:
+      - { amount: 2, item: "eggs, whites only (beaten)" }
+      - { amount: 1, unit: tbsp, item: "water" }
+    directions: >
+      Mix the egg whites and water to make an egg wash.  Unwrap the beef from the plastic wrap and place in the center
+      of the dough. Flip the dough over the beef along the longer side so that it overlaps somewhat in the center.
+      Brush the overlapping areas with egg wash to create a good seal. Flip the entire thing over so the seam is on the
+      bottom. Trim the dough from the short ends so that it is just long enough to cover the height of the roast.
+      Holding the top flap open, fold the button flap up against the roast. Brush it with egg wash, and then allow the
+      top flap to fold closed against it, holding it in place.  Repeat for the other side. Using a paring knife, cut
+      small slits just through the dough layer at 3” intervals.
+  - ingredients:
+      - { amount: 1, unit: tbsp, item: "olive oil, extra virgin" }
+      - { amount: 0.5, unit: tsp, item: "salt, coarse" }
+      - { amount: 2, unit: tbsp, item: "chives, fresh" }
+    directions: >
+      Cover a baking sheet with foil and grease lightly with olive oil.  Place the roast in the center of the pan and
+      brush with the remaining egg wash.  Sprinkle coarse salt over the entire roast.  cook in the oven until the pastry
+      is golden brown, and the center of the roast has reach 125°F (about 40–45 minutes).  Allow to rest for 10 minutes
+      before cutting into thick slices and serving.  Sprinkle with chives as a garnish.
+credit:
+    name: Tyler Florence
+    url: https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280