Gluten Free Beef Wellington

Need a gluten free beef wellington that brings all the “wow” of the classic—golden pastry, juicy beef, earthy mushrooms, and a gorgeous presentation—but fits your dietary needs? You’re in the right place! This recipe delivers the ultimate showstopper with a homemade gluten-free, dairy-free shortcrust pastry that’s easy to handle and delivers that all-important crisp, flaky shell.

Whether you’re celebrating the holidays, hosting friends, or just want to treat yourself to a little luxury, this Wellington won’t let you down. Even gluten-eaters will be coming back for seconds!

Why You’ll Love This Gluten Free Beef Wellington

No Sacrifice on Flavor or Texture

You get buttery (dairy-free!) pastry, perfectly cooked beef fillet, a rich mushroom-herb filling, and classic prosciutto for that irresistible, savory hug.

Allergy-Friendly & Crowd-Pleasing

Gluten and dairy are nowhere in sight—but you’d never know it from the taste or the flaky golden finish.

Homemade Pastry Made Easy

Rolling the pastry on baking paper keeps things stress-free and tidy. Even if you’re not a pastry pro, this method works like a charm.

How to Make Gluten Free Beef Wellington

1. Make the Pastry

• Mix gluten-free pastry blend, sea salt, and chilled, chopped dairy-free margarine until crumbly.
• Add eggs and blend until a sticky dough forms (add a splash of chilled water if too dry).
• Shape into a ball, wrap in plastic, and chill 30 min.

2. Prepare the Mushroom Layer

• Soak dried porcini in boiling water for 30 min, then drain and chop.
• Sauté onion in olive oil, add garlic, then chestnut mushrooms and porcini.
• Cook until soft and moisture is gone. Add wine and parsley, cook until wine is absorbed and mixture holds together. Cool completely.

3. Sear the Beef

• Season beef fillet with salt and pepper.
• Sear on all sides in a hot dry pan (no oil needed) for 9–10 minutes total. Cool to room temperature.

4. Wrap in Prosciutto & Mushrooms

• On plastic wrap, lay overlapping rows of prosciutto.
• Spread half the mushroom mixture down the center, place the beef on top, and cover with the rest of the mushrooms.
• Use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef. Twist the ends to secure. Chill while you roll out the pastry.

5. Assemble the Wellington

• On baking paper dusted with gluten-free flour, roll pastry into a large rectangle (about 4mm thick and wide enough to encase the beef).
• Remove plastic wrap and place beef/mushroom log in the center.
• Trim pastry edges as needed. Fold long sides over the beef, brush with beaten egg to seal.
• Fold short ends over, sealing the seams. Use trimmings for decoration if you wish!
• Brush top and sides with beaten egg and cut 3 small slits for steam.

6. Bake

• Place Wellington on a baking tray.
• Bake at 200°C (400°F) for 25–30 minutes, until golden brown.
• Rest 10 minutes before slicing thickly.

Pro Tips for Success

• Chill everything well: Cold pastry is much easier to handle and keeps the crust flaky.
• Use baking parchment: It makes rolling and transferring the pastry a breeze.
• Don’t skip the prosciutto: It keeps moisture away from the pastry and adds classic flavor.
• Let the beef come to room temperature before searing: Ensures even cooking.

Make-Ahead, Storage & Serving

• Make ahead: Prepare pastry and mushroom mixture the day before; assemble and bake just before serving.
• Store leftovers: Wrap tightly, refrigerate up to 2 days. Reheat slices in the oven to crisp up the pastry.
• Serve with: Roasted veggies, garlic mashed potatoes, or a crisp salad.

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