#GlutenFree #BeefWellington #MushroomDuxelles #Savory #Delicious #EasyDinner #Healthy
This gluten-free beef wellington with savory mushroom duxelles is a delicious and easy dinner that is sure to please.
The combination of mushrooms, beef, and a gluten-free pastry shell is a great way to enjoy a healthy and hearty meal.
Ingredients:
– 2 tablespoons olive oil
– 2 pounds beef tenderloin, trimmed and cut into four equal pieces
– Salt and freshly ground black pepper, to taste
– 2 shallots, diced
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, diced
– 2 tablespoons fresh thyme leaves, chopped
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons Dijon mustard
– 1 sheet gluten-free puff pastry
– 1 large egg, beaten
– 2 tablespoons unsalted butter, melted
Directions:
1. Preheat oven to 400°F. Heat oil in a large skillet over medium-high heat.
2. Season beef tenderloin with salt and pepper, to taste, and add to the skillet.
Cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. Add shallots, garlic, mushrooms, thyme, and parsley to the skillet. Cook, stirring occasionally, until mushrooms are softened and lightly browned, about 4-5 minutes.
4. Add mustard to the mushroom mixture and stir to combine.
5. Unroll the puff pastry on a lightly floured surface. Place beef tenderloin in the center of the puff pastry.
Spoon mushroom mixture around the beef.
6. Carefully fold the puff pastry around the beef and mushrooms. Crimp the edges to seal.
Brush the puff pastry with the beaten egg and brush with melted butter.
7. Place the beef wellington on a baking sheet and bake for 25-30 minutes, or until the puff pastry is golden brown and the beef is cooked through.
Let cool before serving. Enjoy!