Beef Wellington

Author: Monica Ming

Modified recipe from Gordon Ramsey's Beef Wellington recipe and Toni Chapman's Cajun Turkey recipe.

Ingredients:

• 2 lbs or 400 g of beef fillets (e.g. tritip, sirloin, etc)

• 4 shot glasses of Fonseca Tawny port

• juice of clementines any orange such as navel orange (3, each weighing at least 95 grams without skin)

• 2 tbsp of Knorr beef bouillon

• 3 cups of room temperature water

• 3 clementines (90-95 grams each)

• 28 grams of herbs de provedence

• 20 grams of smoked paprika

• 10-15 grams hibiscus honey from Hawaii (not hibiscus syrup, honey infused with hibiscus)

• 1/2 shot glass of Worcestershire sauce

• 5 pinches of fleur de sel (French sea salt)

• 1 cup of butter (2 sticks of butter, softened)

• Malabar peppers grown in Kampot Providence of Cambodia

• baby bella mushrooms or any exotic sounding mushrooms

• 6 oz Parma ham, genoa salami, or any type of Italian cured meat
  

Instructions:

1. Preheat the oven at 350 degrees Fahrenheit.

2. Thaw the puff pastry for 45 minutes.

3. Rinse the meat in cold water.

4. In a glass tupperware or stainless steel mixing bowl, combine 4 shot glasses of Tawny port, 2 tbsp of Knorr beef bouillon, 3 cups of warm water, 1/2 shot of glass of Worcestershire sauce, fleur de sel, 5 dashes of kampot peppers, juice of three clementines, zest of three clementines.

5. Submerge beef fillets (solute) into solvent (the liquid is the marinade). Let marinade for 45 - 2 hours. Don't worry, you're not consuming liquor. Once you combine alcohol with citric acid such as lemon, lime, or orange, it turns into alkene and water molecules (Note: precise calculations needed for accuracy, this is an estimation of citric acid for lemon. To be safe, I strongly advise to not use alcohol for those with sensitivities to alcohol or alcohol allergies). So tada! Tasty meal with out drinking alcohol.

6. Soften butter, add herbs de provedence, smoked paprika, and hibiscus honey. Make compote.

7. After 45 minutes - 2 hours, take meat out of marinade. Do not wring out meat. Rub compote on meat, then top with mushrooms and cured meat. Place meat on puff pastry dough on sheet per slab of beef if using Pepperidge Farm.

8. Combine butter and egg to make a wash.

9. Spread egg butter wash onto puff pastry dough.

10. Cook for 30 - 45 minutes depending on your elevation. Too high of elevation, longer cooking time. Lower elevation, slightly short cooking time.