Description
A showstopping gluten free beef wellington with golden, flaky pastry, juicy beef fillet, rich mushroom filling, and zero compromise on flavor or texture—plus a dairy-free option.
Ingredients
Scale
- 300g gluten-free shortcrust pastry mix
- ½ tsp sea salt
- 185g dairy-free margarine, chilled & cubed
- 2 small eggs, beaten
- 25g dried porcini mushrooms
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 250g chestnut (cremini) mushrooms, finely chopped
- 100ml red wine
- 1 handful flat-leaf parsley, chopped
- 1kg beef fillet, whole
- 8–10 slices prosciutto
- Salt & black pepper
- 1 egg + 1 egg yolk, beaten (for glazing)
Instructions
- Mix gluten-free blend, salt, and margarine until crumbly. Add eggs and mix to a sticky dough. Wrap and chill for 30 minutes.
- Soak porcini mushrooms, drain and chop. Sauté onion in oil, then add garlic, chestnut mushrooms, and porcini. Cook until dry, then add wine and parsley. Cook until wine is absorbed. Cool completely.
- Season beef fillet with salt and pepper. Sear on all sides in a hot dry pan for 9–10 minutes total. Cool to room temperature.
- On plastic wrap, layer prosciutto and half the mushroom mix, add beef, top with remaining mushrooms. Wrap tightly and chill.
- Roll pastry on floured baking paper into a large rectangle. Place beef in center, fold pastry over, and seal edges with egg. Decorate if desired, cut 3 slits on top, and brush all over with egg.
- Bake at 200°C (400°F) for 25–30 minutes until golden. Let rest 10 minutes before slicing thickly.
Notes
Use baking parchment for easier handling, chill well between steps, and don’t skip the prosciutto—it keeps the pastry crisp and adds flavor.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 thick slice
- Calories: 540
- Sugar: 2g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg