Introduction

Beef Wellington is a timeless classic, perfect for special occasions, holidays, or whenever you want to impress your guests with a dish that’s as elegant as it is delicious. Traditionally wrapped in puff pastry, this gluten-free version maintains all the richness and flavor while making it accessible to those with gluten sensitivities. Inspired by Stephen and Evie Colbert’s iconic recipe, our gluten-free adaptation combines perfectly seared beef tenderloin, savory mushroom duxelles, and crispy gluten-free puff pastry.

In this recipe, we’ll guide you through each step, from preparing the beef and mushroom filling to creating a flavorful port wine reduction sauce. Though it requires a bit of planning and technique, the result is a stunning centerpiece dish that’s well worth the effort.

Whether you’re celebrating a festive holiday or a milestone dinner, this gluten-free Beef Wellington will make any meal feel special.

Ingredients

Beef

  • 1 fully trimmed beef tenderloin (about 4 pounds)
  • 2 tablespoons olive oil

Mushroom Spread (Duxelles)

  • 3 tablespoons butter
  • 3 small shallots, minced
  • 1 pound button mushrooms, finely chopped
  • Salt and freshly ground pepper to taste

Assembly

  • 30 slices prosciutto (about ½ pound; slightly thicker slices work best)
  • Salt and freshly ground pepper to taste
  • 3 tablespoons Dijon mustard
  • 2 sheets gluten-free puff pastry (17.3-ounce box)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Port Wine Reduction

  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 1 apple, cored and roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 1 bottle (750 ml) dry red wine
  • 6 to 8 thyme sprigs, tied with kitchen twine
  • 1 cup tawny port
  • 1 cup gluten-free beef or chicken broth
  • 4 tablespoons unsalted butter, cut into pieces
  • Salt and freshly ground pepper to taste

Instructions

Prepare and Sear the Beef

  1. Trim and tie the beef: Cut the tenderloin in half crosswise. If one end is thinner (the “tail”), fold it under and tie it with kitchen twine. You should have two even pieces.
  2. Sear the beef: In a heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear each piece of beef until well-browned on all sides, including the ends. Add fresh oil as needed. Let the beef cool.

Make the Mushroom Spread (Duxelles)

  1. Cook the mushrooms: Melt the butter in a sauté pan over medium heat. Add the minced shallots and cook until softened (about 3 minutes).
  2. Add the mushrooms: Stir in the mushrooms and cook until the moisture evaporates and they are browned (about 12 minutes).
  3. Process and season: Pulse the mushrooms in a food processor to a spreadable consistency. Season with salt and pepper, then cool.

Assemble the Wellingtons

  1. Layer the prosciutto: Lay out a sheet of plastic wrap slightly longer than the tenderloin. Overlap half the prosciutto slices in the center.
  2. Add the duxelles: Spread half of the mushroom mixture over the prosciutto.
  3. Season and coat the beef: Remove the twine, season with salt and pepper, and coat the beef with Dijon mustard. Place the beef on the prosciutto and roll up tightly using the plastic wrap. Twist the ends and refrigerate overnight. Repeat for the second piece.

Prepare the Puff Pastry

  1. Thaw the pastry: Let the gluten-free puff pastry thaw at room temperature for about an hour before use.
  2. Roll out pastry: Roll out each sheet to fit the beef rolls with a slight overlap. Wrap each roll, sealing the edges and trimming any excess.

Make the Port Wine Reduction

  1. Cook aromatics: In a saucepan, heat olive oil. Sauté shallots until browned, then add apple and carrot.
  2. Add wine and herbs: Pour in the red wine and add the thyme bundle. Simmer until reduced by half.
  3. Finish sauce: Strain, return to the pan, add port and broth, and reduce again. Whisk in butter and season.

Bake the Wellingtons

  1. Egg wash and decorate: Brush the pastry with egg wash. Use extra pastry for decorations if desired.
  2. Roast: Bake at 450°F for 35 minutes, covering with foil after 20 minutes. Aim for 125°F internal temperature.
  3. Rest and slice: Let rest for 20 minutes, then slice and serve with the port sauce.

Tips for Success

  • Seal tightly: Make sure the puff pastry is sealed well to avoid leaks.
  • Use a thermometer: For perfectly cooked beef, use a meat thermometer to monitor the internal temperature.
  • Chill overnight: Chilling the wrapped beef helps the flavors meld and makes assembly easier.

Variations

  • Herb Flavor: Add fresh thyme or rosemary to the mushroom duxelles for a herbaceous twist.
  • Different Meats: Try this recipe with lamb tenderloin for a unique flavor.
  • Vegetarian Option: Substitute the beef with large portobello mushrooms and use a vegetarian puff pastry.

Serving Suggestions

  • Pairing: Serve with garlic mashed potatoes or roasted asparagus.
  • Wine: A bold red wine like Cabernet Sauvignon complements the rich flavors.
  • Garnish: Fresh herbs or microgreens add a finishing touch.

Storage and Reheating

  • Storage: Keep leftovers in an airtight container for up to 3 days.
  • Reheating: Warm in a 350°F oven for 15 minutes to maintain the crispness.

Nutrition Information

  • Calories: 600 per serving
  • Protein: 45g
  • Carbs: 25g
  • Fat: 35g

Cost Estimation

  • Total Cost: ~$75–$85
  • Cost per Serving: ~$6.50–$7.00

If you loved this gluten-free Beef Wellington, don’t forget to share it with friends and family or leave a comment below! For more gluten-free holiday recipes, subscribe to our newsletter.