Gluten-Free Beef Wellington with Bacon Jam

• 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.

Pastry

• 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.

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.
• 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.

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.
• 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.