A Traditional Classic Culinary experience, and Gluten Free!
1 package of Geefree Puff Pastry Dough
1 (2 lb.) center-cut Beef Tenderloin, trimmed
Olive oil for greasing
1 ½ lb. Mixed fresh mushrooms chopped - medium
2 tbs cognac
2 tbs unsalted butter
2 tbs finely minced shallots
gluten free Flour for dusting
1 large egg, beaten
Season Tenderloin generously with salt and pepper.
Over high heat, coat the bottom of a heavy skillet with olive oil. When the oil is at smoke point, sear the tenderloin until brown on all sides, including the ends. About 2-3 minutes per side. Place on plate and let cool in refrigerator.
Make the Duxelle: Using a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
Using a skillet, add butter and melt over medium heat. Add the mushroom mixture and cook until the liquid has evaporated, about 25 minutes, Season with salt and pepper, then let cool in refrigerator.
Place plastic wrap on your work surface, slightly larger than you expect to roll the dough. (You may need to overlap the plastic wrap to get it large enough). Dust with any gluten free flour.
With a rolling pin, roll out the GeeFree puff pastry 1/3” thick using any Gluten free flour. Make a rectangle 6” longer than the Tenderloin and 3x the width.
Spoon the Duxelle mixture in the middle of the dough, length wise. Place tenderloin on top of the Duxelle. Gather the dough together to seal the tenderloin completely (log like). Now roll the plastic wrap around dough pulling it tight.
Place it in the refrigerator for 30 minutes. This will help it retain its shape. Then remove from the refrigerator, carefully remove the plastic wrap.
Cut any excess dough from the edges and reserve for decor. Crimp edges tightly with a fork to seal well. Transfer to a parchment lined sheet pan.
The Wellington needs 30 minutes at room temperature before you place it in the oven.
Preheat oven to 425 degrees.
Vent the Wellington with either a steam funnel crafted out of foil, or side vents.
Brush the dough with the egg wash and add décor with the extra scraps of dough. Egg Wash again.
Bake until the pastry is golden and the center of the tenderloin registers 120 degrees. About 40 to 45 minutes.
Let the Wellington rest for 15 minutes before slicing for serving.
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