So, I will be attempting Beef Wellington for Christmas dinner, using this recipe from Serious Eats. There will be six of us for dinner, so it should be just about right. My father-in-law, however, is gluten-free. I’d like to make something for him that would be close to the Beef Wellington the rest of us are having.
At the moment, I’m considering getting a single filet mignon, wrapping it in prosciutto, and searing it in a pan, then topping it with the foie/pate and duxelles and giving it a quick broil to finish.
Anybody have a better idea, or suggestions for improving the idea I have above?
I’m not overly fond of prosciutto when it’s cooked like that. It loses that soft texture and just becomes somewhat tough and salty ham.
I’d wrap it in spinach or just bacon, if you have to wrap it in something. But I tend to think making a “faux” or approximated version of something always ends in disappointment. IMHO you do better making something delicious that is good without trying to make it something it’s not.
Just yesterday I had some really tasty cookies made with quinoa flour . . . maybe you could make a buttery quinoa dough and try to do an individual portion of Wellington with that?
I agree with Hello Again, that trying to duplicate with non-gluten ingredients will be a disappointment. I think you’re on the right track with wrapping in something, but also agree that Prosciutto is not a great answer. Cabbage leaves?
There ARE some good gluten-free cookie recipes out there. You might consider making a savory gluten-free crisp cookie and lean it artfully against his portion of the tenderloin.
Just spit ballin’ here. It’s very nice that you want to accommodate his needs by going to some extra trouble.
Yeah, bacon would probably be the way to go, rather than prosciutto. I hadn’t really thought of that. It would also, if I get it properly crisp, provide some of the textural contrast that the puff pastry does in the original. It also has the benefit of being a familiar flavor (I think the pate or foie will be challenging enough).
You can buy gf pie dough in a tub that’s pretty good (Pillsbury). I suggest doing this rather than trying to start from scratch with gf dough, which will be very ingredient intensive.
With that, you could make some sort of fun concoction that has some of the same ideas, if not execution, of a Wellington.
How about buying tofu skin, and making the duxelles, and wrapping the roast and duxelles in the tofu skin? If you do several layers of the tofu skin with a nice buttering between layers you might get the layery 'puff pastry’ness you are looking for?
I have done a wellington with diced seitan [NOT gluten free] replacing the shrooms in the duxelles, and one with sheet seitan replacing the puff pastry, but never tried making one gluten free.