I’ve always been a big fan of Gordon Ramsay, and one of his signature dishes is Beef Wellington (a classic British dish – more about it below). I was therefore a bit sad that I couldn’t order it at his Las Vegas restaurant (it comes with a wheat-based puff pastry that is indispensable to the dish).
That of course doesn’t mean I can’t enjoy grain-free Paleo Beef Wellington at home!
What is a Beef Wellington?
Beef Wellington is a classic British dish comprising of a beef tenderloin smothered with pâté and duxelles, wrapped with puff pastry, and then baked.
The exact origins of the dish seem to be unknown (it’s appeared in cookbooks since around the 1940s and became popular during the 1960s), and while there are suggestions that it’s named after the Duke of Wellington or the Wellington Boot, there’s no concrete evidence supporting any of these claims.
There are lots of variations of the recipe, and I’ve created 2 Paleo variations: one with a Paleo (gluten-free) pastry and one without a pastry.
Wellness Meats provided me with these 9oz Filet Mignons that are perfect for making small Beef Wellingtons. The pastry is very delicate, so it’s easier to use a filet mignon instead of typical larger beef tenderloin.
I started by making the duxelles (a fancy word for mushroom sauce) using pureed mushrooms, onions, garlic salt, and olive oil. I blended everything together really well in a blender and then cooked it on a medium heat for 10 minutes.
I put together the prosciutto wrap by first laying a large piece of cling-film onto the counter and then placing thin slices of prosciutto on top (7-9 slices), overlapping the slices slightly.
I seasoned the filet mignon with salt, and seared it in some olive oil (note: make sure the filet mignon is fully defrosted first).
Next, I spread the duxelles (mushroom sauce) over the prosciutto layer, then I spread some mustard on all sides of the seared filet mignon and placed the filet mignon in the center of the prosciutto layer.
Then I folded up the prosciutto layer using the cling-film so that the prosciutto completely covered the filet mignon. I used the cling-film to secure it in place and used a second piece of cling-film to hold it together even firmer. Then, the beef went into the fridge for 15 minutes while I made the pastry. If you want to skip the pastry, then you can place the prosciutto-wrapped beef in the oven after the 15 minutes in the fridge (you’ll see a photo of the no-pastry Beef Wellington on the same baking tray later).
I made the pastry using almond flour (best to use fine almond flour), chia flour (you can make your own by grinding chia seeds in a coffee grinder), egg, ghee, baking soda, and salt. I rolled the pastry out on a piece of aluminum foil so that it was 1/3-1/4 inch thick and placed the prosciutto-wrapped beef in the center of the pastry (after removing the cling-film). I also sprinkled a few pieces of rosemary over the pastry to get some extra flavor into the dish, but this is totally optional.
This next bit was definitely a bit messy – I gently brought up the two long ends of the pastry using the aluminum foil to pull it up, pressed the pastry onto the beef, and then peeled the foil off.
Next I carefully folded up the other 2 ends using leftover bits of pastry to fill up any gaps and cracks. You have to use your hands to mold the shape. (I removed any extra pastry.)
To help the pastry keep its shape better, I covered the entire pastry with an egg wash (I used the leftover whisked egg from making the pastry). Then I carefully cut 2 large slits at the top of the pastry to allow steam to come out.
Then I gently transferred the Beef Wellington to a baking tray and baked it in a preheated oven at 400F. I accidentally baked mine for a bit too long (25-30 minutes should be perfect).
Make the duxelles by blending the mushrooms, onions, garlic salt, and olive oil together until pureed.
Then heat the mixture in a pan for 10 minutes on medium heat.
Place a large piece of cling-film onto the counter and place the pieces of prosciutto side-by-side (overlapping slightly) to form a rectangular layer.
Spread the duxelles over the prosciutto layer.
Sprinkle the 1/2 tablespoon of salt over the filet mignon and pan sear the filet mignon in 2 Tablespoons of olive oil.
Spread the 1 tablespoon of mustard on the seared filet mignon and place in the middle of the prosciutto and duxelles layer.
Use the cling-film to wrap the prosciutto around the filet mignon. Then wrap the cling-film around the package to secure it. Use a second piece of cling-film to pull the prosciutto-wrapped package tighter together. Place in fridge for 15 minutes.
Mix all the pastry ingredients together in a bowl (make sure to put in 1/2 the whisked egg and to leave the other 1/2 for the egg wash). Use your hands to knead the dough for a few minutes.
Roll the pastry out to approx. 1/3-1/4 inch thick on a piece of aluminum foil (the pastry will be a bit crumbly).
Remove the cling-film from the refrigerated prosciutto-wrapped beef and place prosciutto-wrapped beef in the center of the pastry.
Carefully pull up the 2 long ends of the pastry using the aluminum foil. Use your hands to push together the pastry on the other 2 ends and to fill up any cracks and gaps. Smooth the pastry out gently.
Wash the pastry with the egg wash (from the whisked egg).
Carefully cut 2 slits on the top of the pastry to allow air to escape.
Carefully transfer the Beef Wellington onto a greased baking tray and bake for 25-30 minutes (it should be pink when you cut into it).
To serve, carefully cut the Beef Wellington in half (the pastry will still be delicate, so it may crumble on the sides).