Gluten free Beef Wellington

If Turkey is not your thing at Christmas or thanksgiving then this gluten free beef wellington could be your perfect festive or any special occasion center piece. A delicious beef fillet wrapped in a pate surrounded by slices of Prosciutto ham and a flaky puff pastry, the combined flavours excite the taste buds.

One slight declaration, in my household, we don’t like pink beef and traditionally Beef wellington is pink. After searing the fillet beef, I roasted it on 180c for 25 minutes before make the wellington. The recipe below is how it should be cooked if you like pink beef.

First things first, you need to make the rough puff pastry. This is easy enough but does take time. You can make it ahead if required. You can by a ready made gluten free puff pastry but I find this recipe is so much better.

Gluten Free Rough Puff Pastry

3 from 5 votes
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Prep Time 1 hour
Cook Time 20 minutes
Servings 1 pie

Ingredients
  

  • 250 g Unsalted butter (Cold)
  • 250 g Gluten free plain flour
  • 2 tsp Xanthan gum
  • 150 ml Very cold water From the fridge

Instructions
 

  • Firstly cut the cold butter into cubes. Roughly 1.5-2cm in size.
  • In a large mixing bowl, add the flour and xanthan gum and mix together. Now add the butter. Using a metal knife, chop the butter into the flour. It will be stiff but be patient, it will be worth it. Keep doing this until you have small ball like shapes for the butter mix. No bigger than a pea.
  • Bit by bit, stir in the water until it is all combined and a dough has formed. If you dough is too wet, add a little more flour or too dry as some more water.
  • No wrap the dough in clingfilm and chill in the fridge for 20 minutes. Do not skip this!
  • Once chilled, dust your work surface with flour. Remove the dough from the clingfilm and flatten with your hand slightly and shape into a rectangle. Using a rolling pin, roll it in one direction towards the wall. It wants to be no thinner or thick than 1cm.
  • Now take the edge nearest the wall and fold it back towards you to the half way point. Take the edge nearest you and fold it over to the top. Wrap in clingfilm and chill for another 20 minutes.
  • Remove the dough and place it in the same position before and again roll it out in the one direction towards the wall. Repeat the last step and do this another two times.
  • Once you have completed the three roll and chills, chill the pastry for another 20 minutes before rolling it out to use.

Top tip

The pastry needs to be chilled before rolling. This helps it remain firm. Also, with the beef wellington you can make one large one, or several smaller ones. The latter may reduce the cost as fillet beef is not the cheapest cut to buy.

To the main recipe:

Gluten free Beef Wellington recipe

3 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Servings 6 People

Ingredients
  

  • 1 500g Pack gluten free puff pastry
  • 1 kg Fillet beef
  • 250 g Chesnut mushrooms
  • 100 ml White wine
  • 50 g Butter
  • 1 Sprig Thyme
  • 10 Slices Prosciutto Ham
  • 2 tbsp Olive Oil
  • A little gf flour for dusting
  • 2 Free range eggs beaten to glaze

Instructions
 

  • Heat oven to 220C/fan 200C/gas 7
  • Place the beef into a roasting tin. Brush with some Olive oil and season. If you want your Beef Wellington rare, roast for 15 minutes. For medium, roast for 20 minutes and well done, 25 minutes. Remove beef from the oven. Allow it too cool and place in the fridge for 20 minutes.
  • While the beef is cooling, finely chop the mushrooms until they form breadcrumb like texture but make sure they don't become sludgy.
  • In a frying pan, add the butter, thyme and oil and fry the mushrooms for 10 minutes until soft. Season the mushrooms and remove the twig of thyme. Pour in the wine and simmer until the wine has been reduced. Allow to cool.
  • Overlap two sheets of clingfilm. Lay out the Prosciutto and spread half of the mushroom mix over it. Place the beef on top and spread the rest of the mushroom mix over the beef. Wrap the ham around the beef and seal it tightly with the clingfilm. Chill for 20 minutes.
  • Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
  • Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
  • Beat the two eggs yolks and brush the edges of the pastry. Carefully lift the top piece of pastry over the beef and seal the edges. Cust some small slits into the top to allow steam out and glaze all of the pastry. Chill for 20 minutes.
  • Heat oven to 200C/fan 180C/gas 6 and bake the Wellington for 20-25 minutes. Serve with your chosen veg warm.