wellington — Breakdown

https://rotten.recipes/dishes/wellington/breakdown
 
salt
garlic
egg
butter
puff pastry
thyme
shallot
olive oil
black pepper
all purpose flour
mushroom
dijon mustard
onion
prosciutto
parsley
beef tenderloin
heavy cream
soy sauce
files mignon
white wine
honey
cilantro
canola oil
port
portobello mushroom
goat cheese
butternut squash
tomato
sherry
carrot
shiitake mushroom
shaoxing wine
egg yolk
water
egg white
beef stock
worcestershire sauce
blue cheese
pepper
chive
parmesan cheese
cream cheese
tarragon
crimini mushroom
spinach
all butter puff pastry
creole seasoning
ice
apple cider
walnut
balsamic vinegar
vegetable stock
rosemary
black peppercorn
light
dry vermouth
pancetta
maple syrup
smoked sweet paprika
herbes de provence
pinot noir
liver pâté
chestnut mushroom
sprinkle all purpose flour
watercress
broccolini
puff pastry dough
caesar
red
dill
blue cheese get drier blue that will crumble easily
red wine sauce
gorgonzola
white button mushroom
chicken broth
grapeseed oil
white
pork loin
hoisin sauce
light brown sugar
red coloring
chinese 5-spice powder
sesame oil
sheets puff pastry
béarnaise sauce
pork tenderloin
cabernet wine
cabernet sauvignon wine
beef tenderloin steak
marjoram
chicken liver
beef broth
mushroom duxelle
fleur de sel
hot english mustard
silverskin beef tenderloin
phyllo dough
cognac
horseradish
foie gra
ground chicken
basil
panko breadcrumb
sage
rotisserie chicken
milk
sweet potato
farro
oil anchovy
bacon
lemon juice
ranch dressing
mozzarella cheese
hot sauce
breaded chicken cutlet
yellow mustard
red wine
maldon salt flake
lemon zest
panko bread crumb
mayonnaise
salmon portion
dungeness crab meat
goose
venison above loin
paris brown mushroom
banana shallot
savory pancake
sweet sherry
beef tenderloin roast
porcini mushroom
phyllo pastry sheet
bay leaf
wine
nutmeg
lemon
bread crumb
salmon