Dairy Free Classic Beef Wellington

Total time2 hr 30 min

Prep time1 hr

Cook time30 min

A center-cut beef tenderloin gets seared to a deep mahogany crust, brushed with Dijon, and wrapped in an earthy mushroom duxelles built from cremini, shallots, garlic, and fresh thyme, all deepened with a splash of dry sherry. A layer of thin-sliced prosciutto wraps everything into a tight, tidy log before the whole thing is encased in golden puff pastry and scored with a classic crosshatch. The result is a showstopping centerpiece with a crisp, flaky exterior giving way to tender, rosy beef and that rich, savory mushroom layer in every slice. It's the kind of dinner-party dish that looks impossibly fancy but comes together with straightforward searing, rolling, and baking steps. This version is a genuinely great fit for a dairy free table, so you can serve it with total confidence. Rest it well before slicing so those clean, dramatic rounds hold their shape on the plate.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the beef

2 lb center-cut beef tenderloin, trimmed and tied
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp kosher salt
½ tsp black pepper, freshly ground
1 tbsp dijon mustard

For the duxelles

1 lb cremini mushrooms, cleaned
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp fresh thyme leaves
2 tbsp dry sherry or dry white wine
¼ tsp kosher salt

For the assembly

6 thin slices prosciutto di parma (about 3 oz)
1 sheet (14 oz) frozen puff pastry, thawed
2 pasteurized egg yolks
1 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Pat the beef tenderloin completely dry with paper towels, then remove any kitchen twine. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over high heat until just beginning to smoke. Sear the tenderloin on all sides, including the ends, for about 2 minutes per side, until a deep mahogany crust forms all over. Transfer to a plate and brush the entire surface with Dijon mustard while still warm. Let cool to room temperature, about 20 minutes.
2
While the beef cools, make the duxelles. Pulse the cremini mushrooms, shallots, and garlic in a food processor until very finely chopped, scraping down the sides as needed — the mixture should resemble coarse, damp crumbs. Melt 2 tbsp butter in the same skillet over medium-high heat. Add the mushroom mixture, thyme leaves, and 1/4 tsp kosher salt. Cook, stirring frequently, until all moisture has evaporated and the mixture is dry and beginning to stick to the pan, 10–14 minutes. Add the dry sherry and cook, stirring, until the pan is dry again, about 2 minutes. Spread the duxelles onto a plate and let cool completely.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!