Can I make the dough ahead of time?

Yes! Make it a day ahead and chill until ready to use.

Can I freeze the whole Wellington before baking?

Freeze after assembling and before baking. Bake straight from frozen, adding 10–15 minutes to bake time.

What’s the best way to reheat leftovers?

Oven at 350°F for 10–15 minutes restores the crust’s crispness.

Is this recipe nut-free?

It can be—swap almond flour for sunflower seed flour.

Gluten Free Beef Wellington Recipe

Name: Gluten Free Beef Wellington Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Gluten-Free
Ingredients: 2 lbs center-cut beef tenderloin; 1½ tsp coarse salt; ½ tsp ground black pepper; 2 Tbsp avocado oil; 2 Tbsp unsalted butter; 1½ Tbsp prepared horseradish; 1½ Tbsp spicy brown mustard; 1 lb finely chopped mushrooms; ¼ cup finely chopped onion; 2 medium shallots, finely chopped; 2 garlic cloves, minced; 1 tsp dried thyme; 1 Tbsp Worcestershire sauce; 6 slices prosciutto; ½ cup unsalted butter, melted (for dough); 2 large eggs (for dough); 1 cup finely milled almond flour (or sunflower seed flour); ½ cup coconut flour; ½ tsp salt; 2 cups shredded mozzarella cheese; 1 egg (for egg wash); 1 Tbsp water (for egg wash)

Description

A show-stopping, gluten-free take on the classic Beef Wellington, featuring a flaky almond-coconut crust, savory mushroom duxelles, and tender beef tenderloin wrapped in prosciutto.

Ingredients

Scale

2 lbs center-cut beef tenderloin
1½ tsp coarse salt
½ tsp ground black pepper
2 Tbsp avocado oil
2 Tbsp unsalted butter
1½ Tbsp prepared horseradish
1½ Tbsp spicy brown mustard
1 lb finely chopped mushrooms
¼ cup finely chopped onion
2 medium shallots, finely chopped
2 garlic cloves, minced
1 tsp dried thyme
1 Tbsp Worcestershire sauce
6 slices prosciutto
½ cup unsalted butter, melted (for dough)
2 large eggs (for dough)
1 cup finely milled almond flour (or sunflower seed flour)
½ cup coconut flour
½ tsp salt
2 cups shredded mozzarella cheese
1 egg (for egg wash)
1 Tbsp water (for egg wash)

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Instructions

Mix almond flour, coconut flour, and salt. Add melted butter and eggs, mix well. Melt mozzarella and knead in until cohesive. Chill 20 minutes.
Trim and tie beef tenderloin, season with salt and pepper. Sear on all sides in hot avocado oil. Let cool.
In same skillet, melt butter. Add onion, garlic, shallots, thyme, Worcestershire sauce, and mushrooms. Cook until moisture evaporates. Cool completely.
Mix horseradish and mustard, spread over cooled beef. Layer prosciutto and mushroom mixture on plastic wrap, place beef in center, roll tightly, and chill for 20 minutes.
Roll dough to ¼-inch thick between parchment. Unwrap beef and place in center of dough. Brush edges with egg wash, fold and seal dough. Chill for 15 minutes.
Place seam-side down on lined baking sheet. Brush with egg wash, score top, and sprinkle with coarse salt. Bake at 400°F for 30–35 minutes or until crust is golden and internal temp is 125–130°F. Rest 10 minutes before slicing.

Notes

Chill the dough for easier handling. Be sure to fully cook out mushroom moisture to avoid soggy crust. Use a meat thermometer for best results. Let rest before slicing.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 2g
Sodium: 720mg
Fat: 38g
Saturated Fat: 16g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 42g
Cholesterol: 135mg