Beef Wellington [0000360]

Ingredients:

1 1/2 pounds beef tenderloin
Salt and pepper to taste
2 tablespoons Dijon mustard
8-10 slices gluten-free prosciutto
1 pound gluten-free puff pastry
2 tablespoons olive oil
1 egg (for egg wash)
Gluten-free flour for dusting
Mushroom duxelles (made by sautéing mushrooms, garlic, and thyme until the mixture is dry)

Steps:

Preheat oven to 400°F (200°C).
Season beef tenderloin with salt and pepper. Sear all sides in a hot skillet with olive oil.
Brush the seared beef with Dijon mustard.
Lay out the gluten-free prosciutto slices on a sheet of plastic wrap, slightly overlapping.
Spread the mushroom duxelles over the prosciutto.
Place the beef on the prosciutto-mushroom layer and roll it tightly.
Roll out the gluten-free puff pastry on a floured surface.
Wrap the beef-mushroom-prosciutto roll in the puff pastry, sealing the edges.
Brush the pastry with a beaten egg for a golden finish.
Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown.
Rest for a few minutes before slicing.