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I need to create a webpage for a recipe that I have chosen. It will need to incorporate menus, steps, and different fonts. This webpage needs to be created using html and I have already begun working on it and need to polish up the details, most of the steps, lists, and so on are already included. I will attach what I already have as a text file. I will also need some explanation of the steps and screenshots would be helpful.
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Portfolio project: Beef Wellington recipe
Recipe: Beef Wellington
contents:
Beef Wellington
Beef Wellington
Cook time: 6 Hours
Yield: 6-8 servings
Ingrediants for the duxelles
#1: 3 pints (1 1/2 pounds) white button mushrooms
#2: 2 shallots, peeled and roughly chopped
#3: 4 cloves of garlic, peeled and roughly chopped
#4: 2 sprigs fresh tyme, leaves only
#5: 2 tablespoons unsalted butter
#6: 2 tablespoons of extra-virgin olive oil
#7: Kosher salt and roughly ground black pepper
Ingrediants for the beef
#1: One 3-pound center cut beef tenderloin (filet mignon), trimmed
#2: Extra-virgin olive oil
#3: Kosher salt and freshly ground black pepper
#4: 12 thin slices of prosciutto
#5: 6 sprigs of fresh tyme
#6: 2 tablespoons of dijon mustard
#7: Flour
#8: 1 pound puff pastry
#9: 2 large eggs, lightly beaten
#10: 1/2 teaspoon of course sea salt
#11: Minced chives
#12: Green peppercorn sauce
#13: Roasted fingerling potatoes with fresh herbs and garlic
#14: Warm wilted winter greens
Ingrediants for the green peppercorn sauce
#1: 2 tablespoons of olive oil
#2: 2 shallots, sliced
#3: 2 cloves of garlic
#4: 3 sprigs of fresh tyme
#5: 1 cup of brandy
#6: 1 box of beef stock
#7: 2 cups of cream
#8: 2 tablespoons of grainy mustard
#9: 1/2 cup of green peppercorns in bring, drained, brine reserved
Ingrediants for the roasted fingerling potatoes with fresh herbs and garlic
#1: 2 pints of fingerling potatoes
#2: 2 sprigs of fresh rosemary
#3: 2 to 3 sprigs of fresh sage
3 sprigs of fresh thyme
6 cloves of garlic, left unpeeled
3 tablespoons of extra-virgin olive oil, plus for sheet pan
Salt and pepper
Ingrediants for Warm Wilted Winter Greens
1/4 cup of honey
1/2 cup of balsamic vinegar
1/2 pint of walnuts
3 bunches of assorted winter greens (such as swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon of grainy mustard
Extra-virgin olive oil
1/2 cup of pomegranate seeds, for garnish
1 shallot, chopped, for garnish
Duxelles
Step 1: Add the mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauce pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
Beef
Step 1: Tie the tenderloin in 4 places so it holds it cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil for about 2-3 minutes. Set out your prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh tyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up tightly. Tuck in the ends of the prosciutto as you roll to completly encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completly and hold it in a nice long shape. Set in the refridgerator for 30 minutes to ensure it maintains its shape.
Step 2: Preheat the oven to 425 degrees F.
Step 3: On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refridgerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completly seal the beef – saving ends to use as a decoration on top if desired. Top with course seal salt. Place the beef seam side down on a baking sheet.
Step 4: Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a pairing knife. This creates vents that will allow steam to escape while cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef regusters 125 degrees F on an instant read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with green peppercorn sauce, roasted fingerling potatoes with fresh herbs and garlic, and warm wilted winter greens.
Green Peppercorn Sauce
Step 1: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Roasted Fingerling potatoes
Step 1: Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Step 2: Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on the outside and tender on the inside.
Warm Wilted Winter Greens
Step 1: Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
Step 2: Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup of extra virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot.
source: https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280
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