Gluten Free Puff Pastry and Beef Wellington with Cognac Mushroom Cream Sauce

Gluten Free Puff Pastry and Beef Wellington with Cognac Mushroom Cream Sauce

I LOVED cooking with RYZE gluten free flour! It’s a cup for cup replacement for wheat flour and in my opinion, it works! One of my main philosophies when cooking healthy is to use simple ingredients, the fewer ingredients the better. That way you know exactly what is going in to your body and you are able to monitor how your body responds. RYZE flour only has one ingredient…rice. No gums, starches or additives of any kind.

Ryze Gluten-free Flour

Puff pastry is one of the ultimate tests to put a gluten free flour through and I made it the exact same way I would if using wheat flour. I truly cannot believe how impressive the result was for gluten free, a flaky crust which was durable enough to handle without falling apart like most gluten free doughs.

Not only did I make puff pastry dough, I wrapped it around meat to use in a savory application. This made for the extreme test of the dough, even with all the “movement” involved with rolling, folding, wrapping and being in contact with meat, the dough held up without breaking or crumbling like most gluten free.

I wanted to offer a unique use for the puff pastry dough, but look forward to using it for desserts too. THE POSSIBILITIES ARE LIMITLESS!

While I normally make recipes dairy free but truly wanted to showcase this wonderful flour and give full bodied flavor for those who are not dairy free. Please see alternatives provided within recipe to make it dairy free.

That being said! Let the RYZE Bake-a-thon commence!

Beef Wellington with Cognac Mushroom Cream Sauce

Puff Pastry

Ingredients:

2 cups of Ryze gluten free flour (I used the yellow bag for this savory preparation, but would recommend blue bag for sweet preparation)
2.25 sticks of grassfed butter (or pure cold pressed coconut oil to make dairy free)
5oz (or about 10 TBLS) cold water
1 tsp himalayan pink salt

Directions:

1. Break butter into pieces and add to flour in bowl, you want to retain chunks of butter
2. After incorporating, add salt
3. Now add the water and gently combine
4. Cover and refrigerate for 20 minutes.
5. Turn out onto floured surface
6. Roll it out to 1/4 inch thick, streaks of butter is a good thing
7. Fold in thirds, wrap and refrigerate for 20 minutes

MEANWHILE……………

  • Lightly sear the meat. You can go a few different ways with this, filet mignon or ground beef, 100% grassfed of course.
    I simply seasoned the filet with salt, pepper and garlic. For the ground beef, I added chopped onion, bell peppers and SPG (salt, pepper, garlic). Searing retains the moisture as much as possible.
  • Immediately chill the meat after is seared on the outside, but raw on the inside.

 

NOW ROCK THE SAUCE!

Cognac Mushroom Cream Sauce

Ingredients:

2 TBLS grassfed butter (or olive oil for dairy free)
2 TBLS yellow onion, small dice
4oz baby portobello mushrooms, sliced
2oz (or 6 TBLS) cognac of choice (I used Remy Martin)
1 tsp pink salt
1 tsp granulated garlic
1.5 cups of organic heavy cream (or organic coconut milk)

Directions:

1. Place butter in saute pan over medium heat, then add the onion and mushrooms
2. Add cognac and seasonings, simmer for 5 minutes to eliminate the alcohol
3. Add the heavy cream and simmer until it coats the back of a spoon

WRAP IT UP, I’LL TAKE IT!

Now it’s time to wrap up the chilled meat.

  • Roll out the folded dough to 1/8 inch thickness, place meat in the center
  • Whisk one egg with 2 TBLS of water to make egg wash. Wrap the meat up, seal the edges with egg wash
  • Place on a parchment lined sheet pan, put sealed side on the bottom, brush top with egg wash. Cut 2-3 vent slits on the top (not shown, but it turned out better the second time I made it when I did that, just didn’t get the pic :/).
  • Bake to golden brown, about 20 minutes at 350 degrees.
  • Let rest for 5 minutes before serving (this retains the moisture).
  • Serve with the sauce and enjoy!

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