Last Updated on January 2, 2020
A gluten-free modern version of the famous British dish, this Beef Wellington is a tender filet mignon topped with savory maple bacon jam instead of the classic duxelles. A side of spicy citrus asparagus rounds out the meal.
- 2 ea ButcherBox Filet Mignons
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 Tbsp avocado oil for searing
- 1½ c GF baking flour preferred - Bob's Red Mill 1 to 1 baking flour
- ½ tsp kosher salt
- ¼ tsp baking powder
- 6 Tbsp unsalted butter roughly chopped and chilled in freezer for 15 minutes
- ½ c sour cream
- 4 oz ice water added by Tbsp as needed
- 1 egg whisked
- 1 pkg ButcherBox Bacon roughly chopped
- 1 small onion diced
- ¼ c balsamic vinegar
- 1 Tbsp maple syrup
- 2 Tbsp brown sugar
- 1 bu asparagus
- ½ ea orange juiced
- 1 Tbsp Harissa-infused olive oil
- 1 Tbsp butter
- Season Filet Mignons with salt and pepper and sear on all sides for 2 minutes per side.
- Let cool for 2 minutes and then wrap tightly in plastic wrap to form tube shape and place in freezer for 20 minutes.
- Place flour, salt and baking powder in bowl and whisk to blend. Add cold butter and mix by hand, flattening butter between fingers.
- Add sour cream and mix to combine. Add ice water, 1 Tbsp at a time to form a loose dough.
- Flatten dough to a thick disk, wrap in plastic wrap and refrigerate 30 minutes.
- 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.
- Place bacon back in pan and add onions. Cook until bacon begins to get crispy and onions are translucent.
- Add balsamic vinegar and cook until liquid is nearly gone.
- Add brown sugar and maple syrup, cook until brown sugar is dissolved.
- Turn off heat and let cool for 5 minutes. Pulse in food processor until chunky paste is formed. Cool completely.
Assembling Beef Wellington
- Preheat oven to 375°F. Sprinkle flour on smooth dry surface and split dough into two pieces.
- Gently roll out dough to form disk about 6” in diameter. Sprinkle with flour, fold in half and repeat. Do this twice.
- 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.
- Place filet on top of bacon jam. Roll up dough so the seams are underneath. Cut off extra dough and discard.
- Place both Wellingtons on lightly greased sheet pan and brush with egg. (Sprinkle with coarse salt or sesame seeds or both!)
- 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.
- 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.
- 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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Yankel Polak is the Head Chef at ButcherBox.