Gluten Free Beef Wellington

If you think going gluten free means giving up on classic, show-stopping recipes, think again. This gluten free beef wellington is proof that you don’t have to compromise on flavor or presentation.

We’re talking a perfectly seared beef tenderloin, wrapped in prosciutto and a layer of seasoned mushrooms, all tucked inside a homemade gluten free pastry. It sounds like a lot, but it comes together easier than you’d expect.

The key here is the pastry. A simple dough made with gluten free baking flour and xanthan gum gives you that flaky, buttery crust that makes beef wellington so special.

This is the kind of recipe that’s perfect for holidays, date nights, or any time you want to make something that really wows people.

Best of all, it’s 100% gluten free without tasting like a substitute version of anything. It’s just really good beef wellington.

Why You’ll Love This Recipe

Show-Stopping Centerpiece – This golden pastry-wrapped beef looks absolutely stunning on the table and will impress everyone at dinner.

Incredibly Tender and Juicy – The prosciutto and mushroom layer locks in moisture so every slice of beef is perfectly pink and buttery soft.

You Won’t Miss the Gluten – The homemade gluten free pastry bakes up flaky and golden just like a traditional Wellington.

Ingredients

• 2 lb Center-Cut Beef Tenderloin
• 1 tbsp Olive Oil
• Salt and Black Pepper, to taste
• 2 tbsp Dijon Mustard
• 8 oz Cremini Mushrooms, finely chopped
• 2 Shallots, minced
• 3 Cloves Garlic, minced
• 2 tbsp Unsalted Butter
• 2 tbsp Fresh Thyme Leaves
• 6 Slices Prosciutto
• 1 Large Egg, beaten

For the Gluten Free Pastry

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1 cup Unsalted Butter, cold and cubed
• 1 Large Egg
• 2 tbsp Ice Water

How to Make

Step 1

Make the pastry by whisking together the gluten free flour, xanthan gum, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg and ice water and stir until the dough comes together.

Shape the dough into a flat rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Step 2

Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat and sear the tenderloin on all sides until deeply browned, about 1 to 2 minutes per side. Brush the seared beef all over with dijon mustard and set aside to cool.

Step 3

In the same skillet, melt the butter over medium-high heat. Add the mushrooms and shallots and cook, stirring occasionally, for 6 to 8 minutes until all the moisture has evaporated and the mixture looks dry. Stir in the garlic and thyme, season with salt and pepper, and cook for 1 more minute. Spread the mixture onto a plate to cool completely.

Step 4

Lay a large sheet of plastic wrap on the counter. Arrange the prosciutto slices in an overlapping layer on top of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Place the seared beef tenderloin at one edge and use the plastic wrap to tightly roll everything around the beef. Twist the ends to secure and refrigerate for 20 minutes.

Step 5

Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll out the chilled pastry dough on a well-floured surface into a rectangle large enough to wrap around the beef.

Step 6

Remove the plastic wrap from the beef roll. Place the beef in the center of the pastry and fold the pastry around it, sealing the seam and the ends with the beaten egg. Place seam-side down on the prepared baking sheet and brush the entire surface with beaten egg.

Step 7

Use a fork to poke a few small steam vents in the top of the pastry. Bake for 30 to 35 minutes, until the pastry is deep golden brown and the internal temperature reads 125°F for medium-rare. Let rest for 10 minutes before slicing and serving.

My Tips

Get the Mushroom Mixture Really Dry

This is probably the most important step in the whole recipe. Mushrooms release a ton of water when they cook, and if that moisture stays in the mixture, it will make the gluten free pastry soggy from the inside out.

Keep cooking and stirring until the mixture looks almost paste-like and nothing sticks to the bottom of the pan when you drag a spoon through it. It should hold together in a clump, not spread out.

Once it’s done, spreading it on a plate instead of leaving it in the pan helps it cool faster and stops any residual steam from adding moisture back in.

Keep the Pastry Cold the Entire Time

Gluten free dough warms up and gets soft way faster than regular dough. Once it gets warm, it becomes sticky, hard to roll, and cracks easily. That makes wrapping the beef almost impossible.

If at any point while you’re rolling or wrapping it feels too soft or starts sticking, stop and put it back in the fridge for 10-15 minutes. It’s better to pause than to fight with warm dough.

Also, use plenty of gluten free flour on your surface and rolling pin. This dough loves to stick.

Let the Beef Cool Before Wrapping

After you sear and mustard-coat the tenderloin, don’t wrap it in the prosciutto while it’s still hot. The heat will start cooking the prosciutto and also warm up the mushroom layer, which creates steam and moisture.

Let the beef sit until it’s no longer warm to the touch. Even 15-20 minutes on the counter makes a big difference. Every layer in this recipe needs to be cool before it meets the next one.

More Tasty Recipes

• Gluten Free Yorkshire Puddings
• Gluten Free Beef Stroganoff
• Gluten Free Beef & Cheese Empanadas
• Gluten Free Chicken Pot Pie
• Gluten Free Shepherd’s Pie

FAQ

Can I use store-bought gluten free puff pastry instead of making the pastry from scratch?

You absolutely can, and it will save you a good amount of time. Just make sure the brand you choose is certified gluten free and check that it rolls out large enough to fully wrap around the beef tenderloin.

Keep in mind that store-bought puff pastry tends to be thinner and puffier than this homemade version, so your Wellington may look a little different – but it will still taste fantastic.