Jason Ortynski

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FYR Hot Sauce

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Pairing Gordon Ramsay's signature dish with one of America's favorites, The Corn Dog. 

Beef Wellington Corn Dog

Start heating your oil to 375°F. Make sure the oil pot is big enough to fit your corn dog.

Cut your steak into a 1-2 inch cuboid, Pierce with a chopstick (skewers work too but the chopstick has a better grip on the steak), and sear in a piping hot skillet until your desired doneness. Set aside to rest.

Finely chop or use a food processor for your mushrooms, shallots, and garlic. Add your shallots and garlic to a medium heat pan stirring occasionally (2-3 minutes). Add the mushrooms to the pan with some salt and pepper to taste. Stirring occasionally until all the liquid from the mushrooms has evaportated and they begin sticking to the pan.

On top of some plastic wrap, place down your proscuitto slices slightly overlapping each other and cover your proscuitto with your mushroom mix (Duxelle)

Paint mustard on your steak and using the plastic wrap, roll the steak tightly in your proscuitto and duxelle. Set aside.

Mix together Corn meal, flour, sugar, baking powder, salt, pepper, milk, and an egg. Pour into a tall glass.

Submerge your corn dog in the batter. You may need to spoon on more batter if it doesn't cover your whole roll.

Gently place your corndog in the hot oil and fry until the batter is cooked. About 3 minutes.

Jason Ortynski

Beef Wellington Corn Dog

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