Gluten Free Beef Wellington with Wild Mushrooms, Bacon, and Shallot Jam
Wild Mushroom Beef Wellington
Beef Wellington is one of those meals typically reserved for special occasions due to the prime ingredients required and the time involved in ensuring a satisfactory result. That being the case, why not kick the traditional Wellington up an extra notch with even more superb ingredients—wild mushrooms, shallot, maple syrup, and of course, bacon, marrying together into a flavor explosion?!?!
If your intentions are making a beef Wellington for entertaining, you may want to take into consideration the increased prevalence of allergens such as gluten. We simply made our Wellington gluten-free by using store-bought gluten-free pastry dough, but feel free to make yours from scratch or replace it with your favorite gluten-containing substitute if desired.
This recipe makes enough for approximately 8-10 large servings. Feel free to divide the recipe by half when feeding smaller groups.
How to Make Beef Wellington with Wild Mushrooms
- 1 ½ ounces dried mushrooms, like porcinis and/or morels
- ½ ounce dried black trumpet mushrooms
- 8 ounces baby bella mushrooms
- 4 ounces bacon
- 2 tablespoons sweet cream butter
- 2 shallots
- 2 tablespoons maple syrup
- 1 3-pound beef tenderloin
- 1 teaspoon sea salt
- ½ teaspoon fresh ground white pepper
- 2 tablespoons dijon mustard
- 1 tablespoon crushed garlic
- 1 tablespoons mayonnaise
- 4 ounces thin-sliced prosciutto
- 18 ounces gluten-free puff pastry dough
- Sprinkle your tenderloin with salt and pepper.
- Mix together the mustard, mayo, and garlic and slather it over the entire tenderloin. Wrap it tightly with plastic wrap and refrigerate for at least 4 hours.
- Rehydrate your dried mushrooms by covering them in warm water and letting them sit for about 20 minutes. Drain and reserve the liquid and set aside.
- Pulse your rehydrated wild mushrooms, your fresh baby bellas, and the shallot in the food processor until they are “minced”.
- Cook your bacon, drain the grease, remove the bacon from the pan, crumble it, and set it aside.
- In the same pan, you cooked your bacon, melt your butter and add your shallots and mushrooms and cook for 10 minutes or until no liquid remains.
- Measure plastic wrap about twice the size of your tenderloin and lay it out.
- Roll out your pastry dough until it is about 1 inch longer than the length of the tenderloin and 3 times the width. Position the pastry dough on your plastic wrap.
- Place the prosciutto along the pastry dough, leaving about an inch of exposed dough on all sides.
- Spread the mushroom mixture atop the prosciutto.
- Lay the tenderloin atop the mushroom mixture and use the saran wrap to roll and wrap the entire thing until the pastry dough is sealed on all sides. Refrigerate for at least another 4 hours or overnight.
- Preheat the oven to 425 °F.
- Pull your Wellington from the refrigerator and place it in the oven for 35 minutes or until the internal temperature has reached 135 °F.
- Let your Wellington rest for at least 5 minutes before slicing and serving.