{"id":172,"date":"2020-07-06T07:32:49","date_gmt":"2020-07-06T07:32:49","guid":{"rendered":"http:\/\/karentu.com\/personal\/recipes\/?p=172"},"modified":"2020-07-06T07:32:52","modified_gmt":"2020-07-06T07:32:52","slug":"beef-wellington","status":"publish","type":"post","link":"https:\/\/karentu.com\/personal\/recipes\/beef-wellington\/","title":{"rendered":"Beef Wellington"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Beef Wellington<\/h2>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul id=\"ingredients_list\">\n    <li>1 lbs mushrooms<\/li>\n    <li>2 shallots, chopped<\/li>\n    <li>3 garlic cloves, crushed<\/li>\n    <li>2 sprigs thyme, minced leaves<\/li>\n    <li>2.5 Tbsp unsalted butter<\/li>\n    <li>1 Tbsp olive oil<\/li>\n    <li>Salt and pepper<\/li>\n    <li>Beef tenderloin<\/li>\n    <li>Puff pastry<\/li>\n    <li>Flour for dusting\/rolling<\/li>\n    <li>Prosciutto<\/li>\n    <li>2 beaten eggs for egg wash<\/li>\n    <li>Dijon mustard<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.<\/li><li>Wash mushrooms. Process with shallots, garlic, thyme, and S&amp;P. Make sure duxelles is coarse grind, not mushy.<\/li><li>Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.<\/li><li>Place cling film down on a flat surface.<\/li><li>Place a layer of prosciutto on top.<\/li><li>Spread the mushroom mix on top of the prosciutto.<\/li><li>Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.<\/li><li>Preheat the oven to 425 F.<\/li><li>Roll out the puff pastry. Egg wash the pastry before rolling up the beef.<\/li><li>Egg wash the outside and score.<\/li><li>Bake for 20 min.<\/li><li>Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.<\/li><li>Rest for 10 min and then plate.<\/li><\/ol>\n<\/div><\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Pommes Puree<\/h2>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Equipment<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>sous vide cooker<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul id=\"ingredients_list\">\n    <li>900 g potatoes, peeled and trimmed<\/li>\n    <li>450 g unsalted butter<\/li>\n    <li>250 g milk<\/li>\n    <li>8 g salt<\/li>\n    <li>White pepper to taste<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Sous vide the potatoes with butter and milk.<\/li><li>Pass the mixture through a sieve.<\/li><li>Whisk together gently to mix.<\/li><\/ol>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Beef Wellington Proportion Adjustment&nbsp;&nbsp; Enter Ingredients 1 lbs mushrooms 2 shallots, chopped 3 garlic cloves, crushed 2 sprigs thyme, minced leaves 2.5 Tbsp unsalted butter 1 Tbsp olive oil Salt and pepper Beef tenderloin Puff pastry Flour for dusting\/rolling Prosciutto 2 beaten eggs for egg wash Dijon mustard Instructions Tie tenderloin if necessary. Brown tenderloin &hellip; <a href=\"https:\/\/karentu.com\/personal\/recipes\/beef-wellington\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Beef Wellington&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[69,42],"tags":[29],"class_list":["post-172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english","category-entree","tag-steph"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/karentu.com\/personal\/recipes\/wp-content\/uploads\/2020\/07\/beef_wellington.jpg?fit=2048%2C1536&ssl=1","_links":{"self":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":1,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/172\/revisions"}],"predecessor-version":[{"id":173,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/172\/revisions\/173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media\/119"}],"wp:attachment":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media?parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/categories?post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/tags?post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}