Gluten Free Beef Wellington

Ingredients:

• 1/2 recipe Gluten Free Puff Pastry
For the Duxelles/Mushroom Stuffing:
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots/small red onions, chopped
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, crushed
• 1 ounce (2 tablespoons) brandy
• 1 pound button mushrooms*, minced
• 1-1/2 cups gluten-free beef broth (homemade for soy-free) (I use Better Than Bouillon)
• Salt and black pepper, to taste
For the Beef:
• 1 (3-pound) cold center cut beef tenderloin, fat removed
• Extra-virgin olive oil
• Salt and black pepper, to taste
• 2 tablespoons Dijon mustard
• 5 - 6 large deli cut/thin slices prosciutto (optional)
• 2 tablespoons fresh thyme leaves
For the Gravy:
• 2 tablespoons extra-virgin olive oil
• 5 shallots, sliced
• 1 large garlic clove, minced
• 1 sprig rosemary
• 4 tablespoons balsamic vinegar
• 13.5 ounces red wine
• Reserved beef broth, from deglazed pan
• 1 tablespoon unsalted butter
• 5 shallots, sliced
• 4 tablespoons olive oil
• 1 garlic clove, lightly crushed
• 1 sprig rosemary
• 5 tablespoons balsamic vinegar
• 13.5 ounces red wine
• 13.5 ounces beef stock
• 1 tablespoon unsalted butter
• Salt, to taste
• Carla's Gluten Free All-Purpose Flour Blend recipe, for rolling
• 2 large eggs, beaten, for egg wash

Instructions:

1. Make the puff pastry as instructed in the above recipe link. Freeze the dough if making it a day or more in advance. Then thaw before using it. Refrigeration dries out dough (or any baked good) faster than at room temperature.
To Make the Duxelles:
2. Preheat a heavy skillet with butter and oil over medium to medium-high heat. Add onions, shallots, and thyme, and sauté until onions are a little tender, 4 minutes. Add garlic and sauté until fragrant, 1 minute.
3. Remove from heat and add brandy. Return it to the heat. If it ignites, that's good. You want it to burn off the alcohol.
4. Add the mushrooms and sauté until tender. You want the onion and mushroom mixture to be almost like a paste. If it's not, you can chop it up a bit before using it.
5. Remove the duxelles from the skillet and set aside to cool. Keep the skillet on the stove for the next step.
6. In the same skillet, add additional oil if necessary, and heat over medium-high to high heat. Brown the tenderloin on all sides and set aside. Save the skillet, yet again.
7. Pour the beef broth into the same skillet that you used for the duxelles and deglaze the skillet by stirring off the hardened brown bits. Set aside until you're ready to make the gravy.
To Prepare and Wrap the Beef Wellington:
8. Line your counter with several sheets of plastic wrap and set aside.
9. Baste the tenderloin with dijon mustard.
10. Lay out about 5 pieces of prosciutto, side by side, wide enough to exceed the length of your tenderloin.
11. Spread the duxelles/mushroom mixture on top.
12. Sprinkle the thyme leaves on top, and season with salt.
13. If your tenderloin is laced with string, remove it. Add the tenderloin to the prosciutto/mushroom mixture. Grab the front of the plastic wrap, and use it to help you roll up the tenderloin. Keep the plastic wrap on the outside only. Twist the ends, and refrigerate at least 30 minutes. You want it to keep its shape.
14. Dust a rolling surface with flour.
15. Roll out the puff pastry to 1/4 inch thick, about 8 inches longer than your tenderloin, and wide enough to roll around the entire thing. Roll it up tightly, brushing the edges with beaten egg to seal. Tuck the side ends underneath. Seal any open seams with egg wash. You may wish to roll it out a little larger so you can use some of the dough to create garnishes such as leaves, family initial, etc. Then add it to the top adhering it with a little bit of beaten egg.
16. Transfer the tenderloin, seam side down, to a baking sheet, cover, and chill at least 2 hours. The colder it is, the browner and flakier the dough.
17. When you're ready to bake it, place a baking sheet in a cold oven and preheat it for 20 minutes to 425ºF. Preheating the baking sheet prevents a soggy bottom.
18. Baste the entire dough with beaten egg. Slice 4 slits in the top of the dough to allow steam to escape.
19. Bake for 35 - 50 minutes or until it reaches an internal temperature between 120 - 135ºF, (120ºF for rare, 130 - 135ºF for medium rare). Cover with foil if it becomes too brown. If it's not brown enough, baste again, as needed, with beaten egg.
20. Remove your gluten free beef wellington from the oven, and transfer it to a carving board. Allow it to rest 10 minutes before slicing.
To Make the Gravy:
21. Add oil to a large skillet and preheat over medium-high to high heat. Add shallots and sauté until slightly tender, about 4 minutes.
22. Add garlic and sprig of rosemary, stir, and sauté 4 more minutes.
23. Pour in the balsamic and stir until the liquid is absorbed and it caramelizes the onions, about 5 minutes.
24. Add the wine and cook until the one-third of the wine evaporates.
25. Pour in the wine and bring to a boil. Lower heat and allow one-third of the gravy to evaporate again. Add the butter and any juices from the carving board. Stir and serve in a gravy boat along with the sliced beef wellington.

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