Gluten Free Dairy Free Beef Wellington

Total time2 hr 20 min

Prep time45 min

Cook time35 min

A show-stopping centerpiece like this starts with a beef tenderloin seared to a deep mahogany crust, then brushed with Dijon mustard for a sharp, tangy backbone. A rich mushroom duxelles — cremini mushrooms, shallots, garlic, and fresh thyme cooked down until dark and concentrated with a splash of dry sherry — gets wrapped tightly around the beef along with layers of prosciutto for a salty, savory depth in every slice. The whole log is chilled until firm, then encased in a golden, egg-washed crust that's scored in a crosshatch pattern and baked until deeply browned and crisp on the outside, tender and rosy at the center. A short rest keeps all those juices locked in before you slice it into thick rounds and finish with a scatter of flaky sea salt. It's an elegant, dinner-party-worthy roast that works beautifully for a gluten free table without sacrificing any of the drama of the classic dish.

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Ingredients

6 servings

For the Wellington

2 lb center-cut beef tenderloin, trimmed
2 tbsp olive oil, divided
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
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1 tsp kosher salt
½ tsp black pepper
2 tsp dijon mustard
6 thin slices prosciutto (about 3 oz)
1 sheet (14 oz) dairy free puff pastry, thawed
2 large eggs, beaten

For the duxelles

1 lb cremini mushrooms, roughly chopped
3 shallots, roughly chopped
4 garlic cloves, roughly chopped
1 tbsp fresh thyme leaves
1 tbsp olive oil
2 tbsp dry sherry or dry white wine
¼ tsp kosher salt

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Pat the beef tenderloin completely dry with paper towels, then 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 the oil just begins to smoke. Sear the tenderloin on all sides, including the ends, for about 1–2 minutes per side, until a deep mahogany crust forms on every surface. Transfer to a plate and brush all over with the 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, about 10–12 pulses — the mixture should look almost paste-like. Heat 1 tbsp olive oil in the same skillet over medium-high heat. Add the mushroom mixture and thyme leaves and cook, stirring frequently, until all moisture has evaporated and the mixture is dry and dark, about 10–12 minutes. Add the dry sherry and cook until fully absorbed, about 1 minute. Season with 1/4 tsp kosher salt. Spread onto a plate and let cool completely.

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