From e6317732f86c38e9086b7272714bf9543c85fa82 Mon Sep 17 00:00:00 2001 From: HiddenSquid321 <85686367+HiddenSquid321@users.noreply.github.com> Date: Mon, 2 Aug 2021 01:30:28 +0100 Subject: [PATCH 1/4] Create beef-wellington.md --- beef-wellington.md | 32 ++++++++++++++++++++++++++++++++ 1 file changed, 32 insertions(+) create mode 100644 beef-wellington.md diff --git a/beef-wellington.md b/beef-wellington.md new file mode 100644 index 0000000..9b26cca --- /dev/null +++ b/beef-wellington.md @@ -0,0 +1,32 @@ +# Beef Wellington + +- Prep Time: 10 min +- Cook Time: 2 hours +- Servings: 4 + +## Ingredients + +- 1lb of Beef Tenderloin +- Extra Virgin Olive Oil +- 1lb of mushrooms +- 4 Thinly Cut Slices Of Ham +- 2 Tbsp Of Yellow Mustard +- 7 Ounces Of Puff Pastry +- 2 Egg Yolks Beaten + +## Directions + +1. Sear the filet on all sides season the fillet with salt and pepper add 1 or 2 tablespoons of oil to a large pan on high heat. +2. Remove the fillet from the pan once cooled brush the filet with mustard. +3. Chop the mushrooms purée them in a food processor transfer the purée to a sauté pan that has been heated to medium high heat to cook allow the mushrooms to release their moisture once the moisture has been boiled away take the mushrooms out of pan to cool. +4. Lay out the slices of ham on plastic wrap spread the mushroom mixture over the ham place the filet in the middle wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure and the refrigerate for 20 minutes. +5. Preheat the oven to 400°F/204°C. +6. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet unwrap the fillet from the plastic wrap and place in the middle of the pastry dough brush the edges of the pastry with the beaten egg yolks. +7. Place the pastry-wrapped fillet on a baking tray brush the exposed surface again with the beaten eggs score the top of the pastry with a knife not going all the way through the pastry sprinkle the top with coarse salt. +8. Bake at 400°F/204°C for 25-35 minutes the pastry should be nicely golden when done to ensure that your roast is medium rare test with a instant read thermometer 125-130°F/51-54°C is the desired temperature for medium rare remove from the oven and let rest for 10 minutes slicing slice in 1 inch thick slices. + +## Contributors + +- HiddenSquid321 + +;tags english From 4c394ec3b7c42c282b616426da4dbb5dd98850e9 Mon Sep 17 00:00:00 2001 From: HiddenSquid321 <85686367+HiddenSquid321@users.noreply.github.com> Date: Tue, 3 Aug 2021 00:22:34 +0100 Subject: [PATCH 2/4] Rename beef-wellington.md to src/beef-wellington.md --- beef-wellington.md => src/beef-wellington.md | 0 1 file changed, 0 insertions(+), 0 deletions(-) rename beef-wellington.md => src/beef-wellington.md (100%) diff --git a/beef-wellington.md b/src/beef-wellington.md similarity index 100% rename from beef-wellington.md rename to src/beef-wellington.md From 12c7aa74be5a67615cf9336c367b1e52208d8175 Mon Sep 17 00:00:00 2001 From: HiddenSquid321 <85686367+HiddenSquid321@users.noreply.github.com> Date: Tue, 3 Aug 2021 00:32:15 +0100 Subject: [PATCH 3/4] Update beef-jerky.md --- content/beef-jerky.md | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/content/beef-jerky.md b/content/beef-jerky.md index d7d96d7..4c9c78a 100644 --- a/content/beef-jerky.md +++ b/content/beef-jerky.md @@ -13,9 +13,9 @@ This recipe for jerky is not heavily brined and flavored as commercial jerky is. - ¾ tsp. salt - ¼ tsp. pepper -- 1 tbl. brown sugar +- 1 tbsp. brown sugar - ¼ tsp. garlic -- 2 tbl. Worcestershire sauce or Teriyaki sauce +- 2 tbsp. Worcestershire sauce or Teriyaki sauce - ¼ tsp. Liquid Smoke - 1 Lb. (450 g) beef (flank or skirt steak is ideal) - Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper From 5ac68ba2d108caee3633b0b012a19e77368c1e1a Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Fri, 15 Apr 2022 16:15:19 -0400 Subject: [PATCH 4/4] lol --- {src => content}/beef-wellington.md | 19 +++++++++---------- 1 file changed, 9 insertions(+), 10 deletions(-) rename {src => content}/beef-wellington.md (90%) diff --git a/src/beef-wellington.md b/content/beef-wellington.md similarity index 90% rename from src/beef-wellington.md rename to content/beef-wellington.md index 9b26cca..91c5d3d 100644 --- a/src/beef-wellington.md +++ b/content/beef-wellington.md @@ -1,8 +1,13 @@ -# Beef Wellington +--- +title: "Beef Wellington" +date: 2022-04-15 +tags: ['english', 'beef'] +author: "HiddenSquid321" +--- -- Prep Time: 10 min -- Cook Time: 2 hours -- Servings: 4 +- ⏲️ Prep Time: 10 min +- 🍳Cook Time: 2 hours +- 🍽️Servings: 4 ## Ingredients @@ -24,9 +29,3 @@ 6. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet unwrap the fillet from the plastic wrap and place in the middle of the pastry dough brush the edges of the pastry with the beaten egg yolks. 7. Place the pastry-wrapped fillet on a baking tray brush the exposed surface again with the beaten eggs score the top of the pastry with a knife not going all the way through the pastry sprinkle the top with coarse salt. 8. Bake at 400°F/204°C for 25-35 minutes the pastry should be nicely golden when done to ensure that your roast is medium rare test with a instant read thermometer 125-130°F/51-54°C is the desired temperature for medium rare remove from the oven and let rest for 10 minutes slicing slice in 1 inch thick slices. - -## Contributors - -- HiddenSquid321 - -;tags english