Gluten Free Individual Beef Wellingtons
Tender filet mignon is topped with mushroom duxelle and blue cheese, then wrapped in flaky puff pastry in these gluten free individual Beef Wellingtons. They make a show-stopping dinner that’s perfect for New Year’s Eve, Valentine’s Day, anniversaries, and any other special occasion.
Delicious Details
- Cuisine Inspiration: British
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
My husband is a steak man. While he’s perfectly happy with black and blue steak or flat iron steak thrown on the grill, there are some special occasions where I like to make something a bit more…well, special. Enter these individual Beef Wellingtons.
I originally made these many years ago for a special Valentine’s Day dinner, and they’ve stayed in regular rotation since. I combined elements of different versions of Beef Wellington that I have seen over the years. No pate, it’s just not my thing, but I had to have the mushroom duxelle. And blue cheese was a total necessity. And really, the best filet you can get your hands on. Add some flaky gluten free puff pastry to wrap it all together, and you have a mouthwatering, husband-approved dinner for any occasion. (And it only takes about an hour to prepare!)
Why Beef Wellington Is The Perfect Special Occasion Dinner
Valentine’s Day, anniversaries, birthdays, date night…whatever the special occasion is, this recipe is a stand-out dinner option!
- Mouthwateringly good. You will need a knife to cut through all the layers, but the perfectly medium-rare beef will melt in your mouth. The lovely crust against the soft mushrooms, with the bite of red wine, and ooooh, the lovely tang of blue cheese that just pairs so perfectly with
everythingbeef and mushrooms. My mouth is watering just thinking about it. - Perfect medium-rare steak. One of the difficulties of Beef Wellington is getting the beef itself just right. It’s meant to be served medium-rare but it can be hard to time it just right. Not in this recipe! I’ve perfected the timing so you get flaky, golden puff pastry on the outside and tender, medium-rare steak on the inside.
- Easy to prep ahead. If you’re preparing for a special occasion and know you won’t have a ton of time to prepare the actual meal, you’re in luck! While the steps and effort are evidence that this is not any-old-Tuesday fare, much of the recipe can be prepared in advance. Then, all you need to do is assemble and bake it right at the end. See the “Make Ahead & Storage” section below for all the details.
Recipe Ingredients
Both parts of this recipe require just a few ingredients. Here’s an overview of what you’ll need. Scroll all the way down for the full recipe card with measurements.
For the Mushroom Duxelle:
- Olive oil – For sauteing the shallot and mushrooms.
- Shallot – I opted for shallots over onions in the duxelle due to their lighter and sweeter flavor and taste. Be sure to mince into fine pieces so they mix in easily with the mushrooms.
- Salt & pepper
- Mushrooms – White, cremini, and baby bella mushrooms are all great options. I use them interchangeably in this recipe, so use whichever you have on hand.
- Thyme – Fresh thyme adds the best flavor, but you can use dried if that’s all you have. You’ll only need about ¼ teaspoon.
- Dry red wine – Any red wine will work. No need for the expensive stuff!
For the Wellingtons:
- Filet mignon – Steaks that are about 1 to 1 1/2 inches thick are best. If they’re thicker, they may not cook enough, or if they’re too thin, they’ll be overcooked. If you need a more budget-friendly option, I have also made this recipe with sirloin steaks. Sometimes called petite sirloin, they are often found cut about the same size and shape as filet mignon
- Salt & pepper
- Olive oil
- Blue cheese – I prefer to use sliced blue cheese. Crumbled is easier to find, depending on your grocery store, and it can be used, but I find it harder to work with in this recipe.
- Gluten free puff pastry – See the next section for tips on which brand to use. Prior to going gluten free, I made these Wellingtons wrapped with phyllo dough. I’ve kept those instructions in the recipe in case you choose to make it that way. I have not found gluten free phyllo readily available.
- Egg – Brushed on the puff pastry to get the crispy golden finish in the oven.
What Pastry Puff Should I Use?
I used Sweet Loren’s Puff Pastry. One package is enough to form a dome over the top of the steaks. I found that if you wrapped it fully around the steak, the portion under the meat became gummy, which is why I opted to make it this way versus using two packages.
However, if you use a brand like Schar, which is a larger package than the Sweet Loren’s, or make your own with a recipe from King Arthur or The Loopy Whisk, you can definitely wrap it completely around your steaks. Just know that the bottom may not be quite as crisp as the top.
How To Make Individual Beef Wellingtons
While this recipe has a few more steps than your average “easy weeknight dinner”, it’s still an easy recipe anyone can make! Be sure to scroll down to the “Make Ahead & Storage” section for ideas on how to prep some parts in advance. The printable instructions can be found in the recipe card below.
For the Mushroom Duxelle:
- Sauté the shallot. Heat the oil over medium heat. Sauté the shallot, salt, and pepper until the shallot starts to become translucent, about 2-3 minutes.
- Cook the mushrooms. Add the mushrooms and thyme. Continue cooking for 5-8 minutes, until the mushrooms are soft. Most of the liquid should evaporate as well.
- Add the wine. Stir in the red wine. Cook for about 3-5 minutes, until it evaporates. Remove from heat and set aside.
For the Wellingtons:
- Prep. Preheat the oven to 450F. Line a sheet pan with parchment paper. Heat a cast iron skillet over high heat until very hot. Season the filets with salt and pepper.
- Sear the steak. Add olive oil to the hot pan. Add the filets and sear for 2-3 minutes on each side. Transfer to the prepared sheet pan.
- Top the filets. Spoon the mushroom duxelle mixture on the tops of each filet. Top with about an ounce of blue cheese on each filet.
- Add the puff pastry. Unroll the gluten free puff pastry. Cut into four equal rectangles. Place one over each filet, wrapping it around the edges and tucking it into the bottom.
- Bake. Brush each beef Wellington with a lightly beaten egg. Bake for 10-12 minutes. The crust should be golden and the internal steak temperature should be 130°F for medium-rare steak.
- Enjoy. Allow the Wellingtons to rest on the sheet pan for several minutes. This allows the juices to redistribute evenly and ensures each bite is tender and juicy. Enjoy!
A Note On Cook Time
A Beef Wellington that has been perfectly cooked is medium-rare on the inside, which ensures that the filet mignon stays nice and tender. I like to use an instant-read thermometer to ensure that it is cooked to perfection.
You can cook it to 140°F for medium, but I do not recommend cooking it more than this, remembering that carryover cooking will make it a bit more done after it rests. A medium-well or well-done filet can become quite tough.
Tips & Tricks
Here are a few tricks I’ve found helpful when making these gluten free individual Beef Wellingtons.
- Sear the filets. I’ve noticed many individual Beef Wellington recipes skip this step, but I think it’s so important for locking in flavor and ensuring that the filets cook properly without overbrowning the pastry.
- Prefer medium steaks? Try this. If you like your steaks cooked a little more than the medium-rare shown here, then I would recommend thinner steaks and/or searing a little longer, as baking longer may overbrown the pastry. That said, medium-well and well-done filet mignon can be tough, no matter how it’s cooked.
- Rest before serving. As tempting as it is to slice into the Wellingtons the minute they come out of the oven, it’s important to let them rest for several minutes first. The steak will continue cooking, the juices will redistribute, and the blue cheese will solidify just a bit so it doesn’t pour off the steak as soon as you slice into it.
Make Ahead & Storage
- Make Ahead: The Mushroom Duxelle can be prepared in advance and stored in an airtight container in the fridge for a day or so. You can also sear the steaks ahead of time, then assemble and bake before serving.
- Storage: Truthfully, this recipe is much better enjoyed immediately. If there happen to be leftovers, they can be stored in an airtight container in the fridge for a day or two and reheated in the oven. Keep in mind the puff pastry will soften and the steak will be medium-well to well-done.
Make It A Meal
- Roasted vegetables: Green Beans and Mushrooms or Blue Cheese Roasted Vegetables are the perfect sides for this dish, playing off the ingredients in the Wellington. If the blue cheese and mushrooms on the steak are enough for you, Oven-Roasted Asparagus and Parmesan Roasted Broccoli are great options.
- Potatoes: Mashed Potatoes topped with gravy keep with the rich, savory comfort food theme of the dinner.
- Drinks: If there was ever a dinner that called for a fancy drink, it’s this one. I love this Cranberry Sparkler Mocktail for a non-alcoholic option or this Pomegranate Cocktail. A glass of red wine is also always a good option!
- Dessert: A special occasion dinner calls for a special occasion dessert! These Cheesecake-Stuffed Strawberries appear fancy but are simple to make. This Gluten Free Strawberry Cake is stunning, too.
More Beef Dinners
Gluten Free Individual Beef Wellingtons
Ingredients
For the Mushroom Duxelle:
- 1 teaspoon olive oil
- half of a shallot , minced
- 1/2 teaspoon kosher salt
- ¼ teaspoon pepper
- 5 ounces white, cremini, or baby bella mushrooms, finely diced
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
- 1/4 cup dry red wine
For the Wellingtons:
- 4 filet mignon steaks 6 ounces each, about 1-1 1/2 in. thick
- kosher salt and black pepper , to taste
- 1 Tablespoon olive oil
- 4 oz. blue cheese , sliced (crumbled can be used, but is harder to work with)
- 8.5 ounce package Sweet Loren’s Gluten Free Puff Pastry
- 1 large egg , lightly beaten
Instructions
For the Mushroom Duxelle:
- Heat the 1 teaspoon olive oil in a skillet over medium heat. Add half of a shallot 1/2 teaspoon kosher salt, and ¼ teaspoon pepper, and saute for 2-3 minutes, or until the shallot starts to become translucent.
- Add the 5 ounces white, cremini, or baby bella mushrooms,,and 1 teaspoon minced fresh thyme, and cook for 5-8 minutes, until the mushrooms are soft, and most of the liquid has evaporated.
- Pour in the 1/4 cup dry red wine and cook until it evaporates, about 3-5 minutes.
- Remove from the heat and set aside.
For the Wellingtons:
- Preheat the oven to 450°F. Line a sheet pan with parchment paper.
- Heat a cast iron skillet or another heavy pan over high heat until it is very hot. Season each side of the filets with kosher salt and black pepper.
- Add the 1 Tablespoon olive oil to the preheated skillet, then add the 4 filet mignon steaks to the pan, and sear for 2-3 minutes on each side. Remove the filets from the pan and place on the prepared sheet pan.
- Divide the mushroom duxelle mixture between the tops of each of the four filets. Top the mushroom mixture with about 1 oz. of cheese per filet.
- Unroll the 8.5 ounce package Sweet Loren’s Gluten Free Puff Pastry and cut into four equal rectangles.
- Place one piece on top of each of the steaks and wrap it around, tucking in at the edges.
- Brush the top of each Wellington with the beaten 1 large egg. Bake at 450°F for 10-12 minutes, or until the crust is golden, and the internal temperature is 130°F for medium-rare, or cook to your desired doneness.
- Allow to rest for several minutes before serving.
Notes
- If you are using phyllo dough like the original recipes, for each Wellington, layer three sheets of phyllo dough, spraying olive oil or cooking spray to coat each layer. Place a seared filet topped with mushroom duxelle and blue cheese on top of the stack of phyllo, several inches from the edge. Wrap the dough from one side over the top, and roll it up with the seam on the bottom (cut excess phyllo, if needed), tucking the ends under. Finish baking for 10-12 minutes, as directed.
- The Mushroom Duxelle can be prepared in advance, and you can also sear the steaks ahead of time, then assemble and bake before serving.
- If you like your steaks cooked a little more than the medium rare shown here, then I would recommend thinner steaks and/or searing a little longer, as baking longer may overbrown the crust.
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Brianne is the sweet lorens puff pastry easy to use? The only puff pastry I have experience with is Schar and it crumbles and falls apart and shatters no matter how long it’s left out.
Yes, it’s very easy to work with. I think since it is refrigerated instead of frozen, it doesn’t get crumbly.
Looks absolutly delicious. My husband has been wanting me to cook this for a long time. I’m not a big fan of the pate either. This sounds amazing. I’ve got to try it.
What a fabulous idea!!! These look amazingly delicious!!!