Gluten-Free Beef Wellington with Bacon Jam

Name: Gluten-Free Beef Wellington with Bacon Jam
Ingredients: 2 filet mignons ea ButcherBox; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 tablespoon avocado oil for searing; 1 1/2 cups flour GF baking, preferred - Bob's Red Mill 1 to 1 baking flour; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 6 tablespoons unsalted butter roughly chopped and chilled in freezer for 15 minutes; 1/2 cup sour cream; 4 ounces ice water added by Tbsp as needed; 1 egg whisked; 1 package bacon ButcherBox, roughly chopped; 1 small onion diced; 1/4 cup balsamic vinegar; 1 tablespoon maple syrup; 2 tablespoons brown sugar; 1 asparagus; 1/2 orange juiced; 1 tablespoon harissa infused olive oil; 1 tablespoon butter

18 steps

Gluten-free Beef Wellington With Bacon Jam With Filet Mignons, Kosher Salt, Ground Black Pepper, Avocado Oil, Flour, Kosher Salt, Baking Powder, Unsalted Butter, Sour Cream, Ice Water, Egg, Bacon, Small Onion, Balsamic Vinegar, Maple Syrup, Brown Sugar, Asparagus, Orange Juiced, Harissa, Butter

Updated at: Thu, 17 Aug 2023 12:03:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1069.3 kcal (53%)

Total Fat80.8 g (115%)

Carbs54.2 g (21%)

Sugars13.8 g (15%)

Protein30 g (60%)

Sodium1844.6 mg (92%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season Filet Mignons with salt and pepper and sear on all sides for 2 minutes per side.

Step 2

Let cool for 2 minutes and then wrap tightly in plastic wrap to form tube shape and place in freezer for 20 minutes.

Step 3

Pastry: Place flour, salt and baking powder in bowl and whisk to blend. Add cold butter and mix by hand, flattening butter between fingers.

Step 4

Add sour cream and mix to combine. Add ice water, 1 Tbsp at a time to form a loose dough.

Step 5

Flatten dough to a thick disk, wrap in plastic wrap and refrigerate 30 minutes.

Step 6

Bacon Jam: Place bacon in medium saucepan or sauté pan and cook over medium heat until fat begins to render, or about 6 minutes. Drain off liquid and discard.

Step 7

Place bacon back in pan and add onions. Cook until bacon begins to get crispy and onions are translucent.

Step 8

Add balsamic vinegar and cook until liquid is nearly gone.

Step 9

Add brown sugar and maple syrup, cook until brown sugar is dissolved.

Step 10

Turn off heat and let cool for 5 minutes. Pulse in food processor until chunky paste is formed. Cool completely.

Step 11

Assemble: Preheat oven to 375°F. Sprinkle flour on smooth dry surface and split dough into two pieces.

Step 12

Gently roll out dough to form disk about 6” in diameter. Sprinkle with flour, fold in half and repeat. Do this twice.

Step 13

Roll each piece of dough into oval shape about 6”long. Place spoonful of bacon jam in center of dough, roughly covering the same size as the filet.

Step 14

Place filet on top of bacon jam. Roll up dough so the seams are underneath. Cut off extra dough and discard.

Step 15

Place both Wellingtons on lightly greased sheet pan and brush with egg. (Sprinkle with coarse salt or sesame seeds or both!)

Step 16

Place in oven and cook for 20-25 minutes or until thermometer inserted into thickest part reads 125°F. Transfer to cutting board and let rest 8 minutes before serving.

Step 17

Asparagus: Heat cast-iron pan and add harissa oil (or sub any cooking fat as needed). Place asparagus in pan and season with salt and pepper.

Step 18

Cook for 1 minute on each side, then add butter and orange juice and cook for 1 more minute. Let asparagus rest in liquid 1 more minute before serving.

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