[{"data":1,"prerenderedAt":55},["ShallowReactive",2],{"category-beef-steak":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},295,"Beef & Steak","beef-steak","🥩","#8B2500",false,[12,24,35,47],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1014764,"ikn76m","6ht5bmkMgyI","Breadcrumb-Bound Salisbury Steak with Creamy Mushroom Gravy — A Diner Classic Made at Home","A step-by-step guide to making classic American Salisbury steak from scratch, featuring seasoned ground beef patties seared then finished in a rich mushroom and beef stock gravy. The recipe uses a breadcrumb-and-milk binder instead of egg for extra tenderness, and a butter finish for a silky sauce. Perfect for a comforting family dinner served alongside mashed potatoes and vegetables.","PT14M16S","RECIPE",{"name":21,"slug":22,"avatar":23},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1013841,"htny06","9xzKFPNfSyY","5 Secrets to a Crispy Beef Wellington Pastry — Made Entirely with Walmart Ingredients","Jason Farmer breaks down how to make Gordon Ramsay-style individual Beef Wellingtons using budget-friendly Walmart ingredients, including two filets for around $15 instead of a $100+ tenderloin. The video walks through a 5-step moisture-elimination process — from overnight dry-brining to a herb crepe layer and preheated baking sheet — to guarantee a crispy, never-soggy pastry. A bonus red wine sauce using beef trimmings rounds out the full restaurant-quality meal.","PT12M22S",{"name":32,"slug":33,"avatar":34},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":36,"code":37,"youtubeVideoId":38,"title":39,"description":40,"youtubeDuration":41,"youtubeIsShort":42,"contentType":19,"channel":43},1004096,"4et1ym","sFNyq4MODpQ","Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare","Chris Young reveals a two-step freeze-then-bake method for Beef Wellington that solves the dish's biggest challenge: getting flaky, golden pastry without overcooking the tenderloin. Using sous vide, a high-heat sear, mushroom duxelles, and a wireless predictive thermometer with 8 sensors, the Wellington is frozen solid before going into the oven — letting the ice act as a thermal buffer for perfect edge-to-edge doneness. Essential viewing for anyone tackling this notoriously difficult holiday centerpiece.","PT2M37S",true,{"name":44,"slug":45,"avatar":46},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":48,"code":49,"youtubeVideoId":50,"title":51,"description":52,"youtubeDuration":53,"youtubeIsShort":10,"contentType":19,"channel":54},1013792,"nqi00y","w96vBKFtPok","Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem","Chris Young reveals a two-step, bake-from-frozen technique that solves Beef Wellington's biggest challenge: cooking the puff pastry crust at high heat without overcooking the tenderloin beneath it. Using ice as a thermal insulator, the Wellington is fully assembled, frozen, then baked in two phases — first at 450°F to crisp the crust, then at low heat to gently bring the beef to a perfect medium rare. The video includes a full recipe with sous vide prep, duxelles, lardo wrapping, and a lattice puff pastry finish.","PT8M58S",{"name":44,"slug":45,"avatar":46},1778181063134]