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Рецепт For my brother Dan - My Gluten Free Beef Wellington Experience
by Abisaac Saraga

Today mark's the second anniversary of my brother's sudden passing. The only way I can think of continuing honouring him is to try and love cooking half as much as he did. Last year in honour of his Haggis and Herring blog I made Haggis and Herring. This year, I decided to take on a Beef Wellington.

Dan, I miss you with all my heart!

The idea of a Beef Wellington all started with the release of Pillsbury's gluten free pastry dough. The first thing that came to my head wasn't pie (because I'm not a baker), but Beef Wellington! Why Beef Wellington? Because Chef Gordon Ramsay has it as a staple on the Hell's Kitchen menu. What a great challenge. Try and make a Beef Wellington good enough that Gordon Ramsay won't be screaming at you telling you its RAW and throwing it down like it's garbage.

So task #1. Find a recipe. I opened up my Food Network App, search wellington, and spotted a recipe that looked good to me by Tyler Florence (recipe shared below).

Task #2, search out the ingredients. The only unique ingredients was the tenderloin cut (filet mignon) and procuitto (yes the tenderloin was wrapped in yummyness).

Knowing that I needed to do this right and go to a butcher, I went to Ben's Meat for the tenderloin. I knew the meat was going to be expensive for 3lbs, and $60 later I was about to work with the most expensive cut of meat I have ever worked with. And to be honest, that was a good price for that meat.

task #4 tackle this bad boy of a recipe. I spent the better part of a morning prepping the meat and the insides of the wellington. I knew it wasn't going to be easy, so I even called in reinforcements when it came to working with the gluten free pastry.

So what was the end results? A slight mess! It actually tasted amazing, and the meat was perfect. But there are two things I didn't do well that could have made this dish perfect.

As you can see the crust kind of fell apart

First thing, I didn't roll the tenderloin tight enough. I found it a challenge to wrap the tenderloin with the prosciutto and mushroom stuffing really right with the seran wrap. I knew it wasn't perfectly tight, but I thought it was pretty good. If you try this recipe, make sure you wrap it really tight. There should be no give so when you put the tenderloin in the fridge, it will do a better job at holding its shape before wrapping it with the pastry.

Second thing I messed up on, was cutting the vents in the pastry. I could not have wrapped this damn thing, without the help of my pastry loving mother'n'law. I just had no idea what I was doing. We then cut the vents, but I think we needed to cut the vents deeper, or cut more of them. This particular recipe had a mushroom stuffing and mushroom contains lots of water. So, although the top stayed crispy (and damn that Pillsbury makes a good gluten free pastry crust), the bottom got really soggy because the moisture couldn't escape to well.

So here is the recipe:

The Ultimate Beef Wellington - From Tyler Florence

For the Duxelles:

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.