Gluten Free Beef Wellington
This iconic British dish known to be Gordon Ramsay’s signature dish is an absolute showstopper. This recipe makes the best gluten free beef Wellington with a delicious herby duxelles. This is a great dish for a dinner party as much of it can be prepared in advance.
Ingredients
- Gluten free puff pastry, homemade or shop bought
- Beef tenderloin
- 200- 250g Mixed woodland mushrooms
- 2 Shallots
- 1tbsp Thyme
- Pinch of salt and pepper
- Prosciutto
- 100g Gluten free all-purpose flour
- 1 Egg
- 100ml Milk
- 2tbsp Dijon mustard
Method
- If you are homemaking your pastry do so 1 day in advance. Here is a link to my recipe for the best gluten free puff pastry.
- Firstly, prepare the beef. Trim your beef so that it is an even log shape. Season with salt and pepper on all sides. Sear on all sides in a very hot pan until you have a nice colour.
- Brush the beef with mustard, cover and leave to cool in the fridge.
- Next, make your mushroom duxelles. Very finely dice all of your mushrooms and your shallots. Add them to a hot pan with a little oil, thyme, salt and pepper. Be sparing with the salt at first as the mushrooms will shrink down a lot as they cook.
- Keep a watchful eye on the mushrooms and stir regularly. Once they have lost a significant amount of water taste them and adjust the seasoning if needed.
- Put the mushroom duxelles into a bowl and allow to cool.
- Now make the crepes. Whisk up the egg and pour 1tbsp into a separate bowl and reserve for the egg wash later.
- To the egg for the crepe add the flour, milk and a pinch of salt and pepper. Whisk until a smooth batter is formed. If you feel your batter is too thick still add a little more milk.
- Heat a non-stick pan over medium-high heat with a little oil in it. Pour the crepe batter in and swirl the pan until the batter coats the whole bottom of the pan. Repeat until you have used up all of the crepe batter. Allow your crepes to cool.
- Lay down your cooled crepes onto a piece of clingfilm so that they all slightly overlap and will be big enough to have the beef inside. On top of the crepes, layer some slices of prosciutto. Spread the mushroom duxelles over the prosciutto. Place your beef on top and roll it up. Use the clingfilm to help you achieve a very tight roll and then place in the fridge for 20 minutes.
- Preheat your oven to 180°C.
- Add a splash of milk to your reserved egg and mix up to make the egg wash.
- Roll out your puff pastry so that your beef will be able to be rolled up inside of it. Place your beef on the pastry and roll it up. Use some of the egg wash to seal the pastry and place the seam on the bottom side. Trim the ends of the pastry and tuck underneath.
- Brush the wellington with egg wash and sprinkle with flaky salt. Create a few slits on top and place in the oven for 30-60 minutes depending on the size of your wellington. For a small wellington 30-35 minutes will be ideal.
About This Recipe
Beef wellington is definitely one of those showstopping dishes that will wow your guests. It is an iconic British dish known to be Gordon Ramsay’s signature dish. It can be a bit technical, especially if you are making your own pastry, but when done right it is absolutely delicious.
Beef wellington is a beef tenderloin encased in mushroom duxelles, crepes and puff pastry. This recipe makes a gluten free beef wellington with herby duxelles, gluten free crepes, prosciutto and gluten free puff pastry.
This one is an absolute must for your next dinner party, especially if you intend to impress. Much of this recipe can be prepared in advance which makes it ideal for a dinner party. When your guests arrive all you need to do is give it an egg wash and pop it in the oven, everything else can be done as early as the night before.
FAQs
Question: Is there a way I can check if my beef wellington is done?
- Yes! I think beef wellington should be served medium-rare, and to ensure it is you can insert a thermometer into the centre, and it should read between 58°C and 60°C. If you have guests who prefer their beef more medium make sure to serve them the outermost pieces as these will be more well done.
Question: Do I have to use the crepes?
- No, you don’t have to use the crepes, however they are really there to form a barrier between the meat and the pastry. This helps to prevent the party from getting soggy. Some people may say that the prosciutto makes a good enough barrier, however when prosciutto is cooked it also leeks out juices. I think that the crepes are the best way to stop the pastyr from getting soggy.
If you have any more questions feel free to email me them at loveglutenfree.kitchen@outlook.com
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