From holiday dinners to parties with friends and family, this gluten-free Beef Wellington is perfect for special occasions. Watch the video, and then scroll down for the gluten-free recipe!
1 package of Geefree Puff Pastry Dough
potato starch or any gluten-free flour for dusting
2-3 lb center-cut beef tenderloin
kosher salt to taste
black pepper to taste
1-2 tablespoons canola oil
1/8-1/4 cup English mustard or any mustard you like
1 tablespoon unsalted butter
2 shallots, minced
2 lbs cremini mushrooms or a mix of any mushrooms you like
4 garlic cloves, minced
1/2 lb prosciutto ham or any ham you like, thinly sliced
2 eggs, beaten
Let the beef tenderloin and the puff pastry dough come to room temperature. Season the meat with kosher salt and pepper on all sides.
Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 2-4 minutes. Repeat searing on all sides including the ends.
Remove tenderloin from the pan and transfer to a cutting board or a wire rack. Remove ties.
Brush the mustard on all sides of the meat while it’s still warm. Let it rest while making the duxelle (mushroom mixture).
To the same pan, add the butter, mushrooms, shallots, and garlic. Sauté over medium heat until all liquid evaporates and the mushroom mixture becomes a thick, dry-like paste. Take mushroom mixture and add it to a food processor. Puree till half smooth leaving a little texture.
Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin. Lay overlapping strips of the ham on the plastic into an even square layer.
Spread a layer of the mushrooms evenly over the prosciutto.
Tightly and evenly wrap the tenderloin with the prosciutto/mushroom, using the plastic wrap to help you roll it. Close the ends of the plastic wrap and tuck under. Place in refrigerator for 15 minutes.
Preheat oven to 400°F. (200°C)
Dust the countertop with the gluten free flour. Take both sheets of dough and place one on top of the other. Fold in half then half again. Roll out a rectangle approx. ¼” thick twice the length and width of the tenderloin. Roll onto the rolling pin and put aside.
Once again, place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin. Unroll the dough onto the plastic wrap.
Take the tenderloin out of the refrigerator, unwrap the plastic and discard.
Place the tenderloin at the bottom of the puff pastry dough. Using the plastic wrap again, start tightly rolling the meat, wrapping until the end of the dough. Pinch the ends so they are closed. Cut off the excess dough on the ends and save for decorations.
Place the seam side down and return to the refrigerator for 15 more minutes.
In the meantime, take remaining scraps and make any kind of decorations you want.
Take tenderloin out of the refrigerator. Egg wash the meat, add decorations, and then egg wash them. Sprinkle with additional salt.
Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
Let rest for 20 minutes.
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