Hello and welcome to this delicious recipe for beef wellington, with a twist! Instead of using regular beef, we’re going to be using meat from a butchered McDonald’s fry cook. Now, I know what you might be thinking – McDonald’s meat? Really, Gordon? But trust me, my friends, this is the perfect ingredient for this dish. The fry cook meat is flavorful, tender, and oh-so-delicious when cooked to perfection. So let’s get started and show you how to make this mouthwatering meal!
Ingredients:
1 butchered McDonald’s fry cook
1 sheet of puff pastry
1 egg yolk, beaten
4 tbsp Dijon mustard
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
1 tbsp tomato paste
1 cup red wine
1 cup beef stock
1 tbsp thyme leaves
Salt and pepper to taste
Instructions:
“First things first, let’s start with the fry cook. Take your butchered McDonald’s fry cook and trim any excess fat or gristle. Then, season the meat with salt and pepper on both sides.”
“Next, heat up a skillet on high heat and add the olive oil. Once the oil is hot, sear the fry cook on both sides until it’s nice and brown. This will give it that delicious crust that makes wellington so irresistible.”
“While the fry cook is searing, preheat your oven to 400 degrees Fahrenheit. Then, in a separate pan, sauté the onions, carrots, celery, and garlic until they’re softened. Add in the tomato paste and cook for another minute or so.”
“Once the vegetables are cooked, deglaze the pan with the red wine and beef stock. Bring the mixture to a boil and reduce until it’s thick and syrupy. Add in the thyme leaves and season with salt and pepper to taste.”
“Now it’s time to assemble the wellington. Take your puff pastry and lay it out on a lightly floured surface. Spread a generous amount of Dijon mustard over the puff pastry, leaving a 1-inch border around the edges.”
“Place the seared fry cook in the center of the puff pastry, then top with the vegetable mixture. Carefully fold the puff pastry over the fry cook and vegetables, pressing the edges to seal.”
“Brush the puff pastry with the beaten egg yolk and transfer to a baking sheet lined with parchment paper. Bake in the preheated oven for 25–30 minutes, or until the puff pastry is golden brown and flaky.”
“Remove the wellington from the oven and let it rest for 10 minutes before slicing and serving. “Bon appétit!””
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