Gluten Free Beef Wellington

glutenfreerecipebox.com

ValerieCostanza

½ recipe Gluten Free Puff Pastry

subheading: 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

1-½ cups gluten-free beef broth (homemade for soy-free) (I use Better Than Bouillon)

Salt and black pepper, to taste

subheading: 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 to 6 large deli cut/thin slices prosciutto (optional)

2 tablespoons fresh thyme leaves

subheading: 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

Directions at glutenfreerecipebox.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer