31+ Delicious Gluten-Free Beef Wellington Recipes for Any Diet

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Beef Wellington is a culinary masterpiece, traditionally wrapped in flaky puff pastry and filled with a rich mushroom duxelles.

But if you’re following a gluten-free diet, you might think this dish is off-limits.

Think again! With 31+ incredible gluten-free Beef Wellington recipes, you can enjoy this classic dish without compromising on taste or texture.

From grain-free crusts like almond flour and cassava flour to creative alternatives like quinoa, polenta, and sweet potatoes, this collection has something for everyone.

Whether you’re cooking for a special occasion, the holidays, or just want to treat yourself to a gourmet meal, these gluten-free adaptations will impress your taste buds.

31+ Delicious Gluten-Free Beef Wellington Recipes for Any Diet

No matter your dietary restrictions, you shouldn’t have to miss out on a gourmet meal like Beef Wellington.

These 31+ gluten-free recipes offer endless ways to enjoy this dish, from crispy grain-free crusts to innovative ingredient swaps that make every bite delicious.

Whether you’re a home cook or a seasoned chef, these recipes ensure that everyone at the table can indulge.

Which gluten-free Beef Wellington variation are you most excited to try? Let us know in the comments!

Classic Gluten-Free Beef Wellington

This Classic Gluten-Free Beef Wellington offers the rich, buttery flavor of traditional Beef Wellington without the gluten.

A tender filet mignon is wrapped in prosciutto, coated in a savory mushroom duxelles, and encased in a crispy, flaky gluten-free pastry.

Whether for a holiday dinner or a special occasion, this dish will impress guests while keeping it safe for gluten-sensitive diners.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz cremini mushrooms, finely chopped
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme leaves
Salt and pepper, to taste

For the Assembly

4 slices prosciutto
1 sheet gluten-free puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)

Instructions

Prepare the Beef: Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 1-2 minutes per side. Remove from heat and coat each steak with Dijon mustard. Let them cool.
Make the Mushroom Duxelles: In the same pan, melt butter and sauté shallots and garlic. Add mushrooms and thyme, cooking until the moisture evaporates. Set aside to cool.
Wrap in Prosciutto: Lay out plastic wrap and arrange prosciutto slices overlapping. Spread the mushroom mixture over the prosciutto. Place the beef on top and tightly wrap into a log shape. Refrigerate for 30 minutes.
Assemble with Puff Pastry: Roll out the gluten-free puff pastry. Unwrap the beef and place it in the center. Wrap the pastry around it, sealing the edges. Brush with egg wash.
Bake: Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 20-25 minutes until golden brown. Let rest before slicing.

This Classic Gluten-Free Beef Wellington maintains all the flavors of the traditional dish while being safe for those with gluten sensitivities.

The crispy puff pastry, tender beef, and flavorful mushroom filling make it a crowd-pleaser at any dinner table.

Gluten-Free Keto Beef Wellington (Low-Carb)

This Gluten-Free Keto Beef Wellington is perfect for those following a low-carb or keto-friendly diet.

Instead of using a traditional puff pastry, this recipe features an almond flour-based dough that creates a delicious, flaky crust without all the carbs.

It’s an elegant meal that’s both satisfying and guilt-free.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt and pepper, to taste

For the Keto Pastry

1 ½ cups almond flour
1 tbsp coconut flour
1 tsp xanthan gum
½ tsp baking powder
½ tsp salt
1 egg
2 tbsp butter, melted

Instructions

Prepare the Beef: Sear seasoned steaks in olive oil for 1-2 minutes per side. Remove from heat and brush with Dijon mustard. Let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until the liquid evaporates. Stir in rosemary and season. Let cool.
Make the Keto Pastry: In a bowl, mix almond flour, coconut flour, xanthan gum, baking powder, and salt. Stir in the egg and melted butter until a dough forms. Roll out between parchment paper.
Assemble: Spread the mushroom mixture on the dough, place the beef on top, and wrap it securely. Seal the edges.
Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until golden brown. Rest before serving.

This Keto Gluten-Free Beef Wellington is a low-carb delight that still delivers the rich flavors of the classic version.

The almond flour-based crust is a great substitute for puff pastry, making it perfect for anyone on a keto or gluten-free diet.

Dairy-Free & Gluten-Free Beef Wellington

For those avoiding both gluten and dairy, this Dairy-Free & Gluten-Free Beef Wellington is the perfect solution.

The crust is made with a dairy-free gluten-free pastry, and the mushroom duxelles is cooked in olive oil instead of butter.

This version is ideal for anyone with multiple dietary restrictions who still wants a show-stopping meal.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh thyme
Salt and pepper, to taste

For the Dairy-Free Gluten-Free Pastry

1 ½ cups gluten-free flour blend
½ tsp salt
½ cup dairy-free butter (or coconut oil), cold and cubed
1 egg
2 tbsp cold water

Instructions

Prepare the Beef: Season and sear the steaks for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in thyme, then let cool.
Prepare the Pastry: Mix gluten-free flour and salt. Cut in dairy-free butter until crumbly. Stir in egg and water, forming a dough. Roll out between parchment paper.
Assemble & Wrap: Spread mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Dairy-Free & Gluten-Free Beef Wellington is a fantastic alternative for those with multiple dietary restrictions.

It keeps the dish’s signature crisp crust and juicy beef while using only dairy-free and gluten-free ingredients.

Each of these Gluten-Free Beef Wellington recipes offers a unique take on the classic dish while ensuring it remains safe for those with dietary restrictions.

Whether you’re looking for a traditional approach, a low-carb version, or a dairy-free alternative, these recipes will help you enjoy a restaurant-quality meal at home!

Gluten-Free Beef Wellington with Sweet Potato Crust

This Gluten-Free Beef Wellington with Sweet Potato Crust replaces traditional puff pastry with a unique and flavorful sweet potato mash crust.

The natural sweetness of the sweet potato complements the savory mushroom duxelles and beef, making it a healthier and nutrient-rich alternative.

This version is perfect for those looking for a more wholesome take on this classic dish.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt and pepper, to taste

For the Sweet Potato Crust

2 large sweet potatoes, peeled and boiled
1 tbsp almond flour
1 egg
½ tsp salt
¼ tsp paprika

Instructions

Prepare the Beef: Sear seasoned steaks in olive oil for 1-2 minutes per side. Remove from heat and brush with Dijon mustard. Let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in rosemary and season. Let cool.
Prepare the Sweet Potato Crust: Mash boiled sweet potatoes and mix with almond flour, egg, salt, and paprika. Let cool slightly.
Assemble: Spread a layer of the sweet potato mixture on plastic wrap. Place the beef on top, spread mushroom mixture over it, and wrap the sweet potato crust around. Chill for 30 minutes.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Sweet Potato Crust is a nutritious, naturally gluten-free alternative that offers a slightly sweet and savory balance.

It’s a great choice for those looking to add a unique twist to this classic dish while keeping it wholesome.

Paleo Gluten-Free Beef Wellington

This Paleo Gluten-Free Beef Wellington is made entirely with grain-free and dairy-free ingredients, making it ideal for those following a Paleo lifestyle.

The crust is made with a combination of almond and tapioca flour, while the rich flavors of beef and mushroom duxelles remain at the heart of the dish.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp coconut oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp ghee (or coconut oil)
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Paleo Pastry

1 ½ cups almond flour
½ cup tapioca flour
1 tsp apple cider vinegar
1 egg
2 tbsp coconut oil, melted

Instructions

Prepare the Beef: Sear seasoned steaks in coconut oil for 1-2 minutes per side. Remove from heat and brush with Dijon mustard. Let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in ghee until soft. Stir in thyme and season.

Rustic Gluten-Free Beef Wellington with Oat Flour Pastry

This Rustic Gluten-Free Beef Wellington uses a hearty oat flour pastry for a slightly nutty flavor and a wholesome texture.

The oat-based crust pairs beautifully with the rich beef and mushroom duxelles, making this version a fantastic alternative for those who prefer a more rustic feel while keeping it gluten-free.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp unsalted butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Oat Flour Pastry

1 ½ cups oat flour (gluten-free certified)
½ cup tapioca flour
½ tsp salt
½ cup unsalted butter or dairy-free alternative, cold and cubed
1 egg
2 tbsp cold water

Instructions

Prepare the Beef: Sear seasoned steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in thyme and season. Let cool.
Prepare the Oat Flour Pastry: In a bowl, mix oat flour, tapioca flour, and salt. Cut in the butter until crumbly, then add egg and water to form a dough. Roll out between parchment paper.
Assemble: Spread mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Rustic Gluten-Free Beef Wellington with Oat Flour Pastry offers a homemade, wholesome feel while delivering the classic flavors of the traditional dish.

It’s a great option for those who enjoy a more robust, nutty crust while staying gluten-free.

Vegan & Gluten-Free Mushroom Wellington (Beef-Free Alternative)

For those looking for a meat-free and gluten-free alternative, this Vegan Mushroom Wellington delivers all the rich, umami flavors of the traditional dish without the beef.

A mix of mushrooms, lentils, and walnuts replaces the meat, while a gluten-free puff pastry ensures a crisp, flaky bite.

Ingredients

For the Mushroom Filling

8 oz cremini mushrooms, finely chopped
½ cup cooked lentils
¼ cup walnuts, finely chopped
1 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
½ tsp smoked paprika
Salt and pepper, to taste

For the Pastry

1 sheet gluten-free puff pastry (store-bought or homemade)
1 tbsp dairy-free milk (for brushing)

Instructions

Prepare the Filling: Heat olive oil in a pan and sauté shallots and garlic. Add mushrooms, lentils, walnuts, thyme, and paprika, cooking until mixture is thick. Let cool.
Assemble: Roll out the gluten-free puff pastry. Spread the mushroom mixture evenly, then wrap the pastry tightly around it. Seal the edges.
Bake: Preheat oven to 400°F (200°C). Brush with dairy-free milk and bake for 25-30 minutes until golden brown. Let cool slightly before slicing.

This Vegan & Gluten-Free Mushroom Wellington is a fantastic plant-based alternative that retains the rich, savory flavors of a classic Wellington.

Whether for a holiday meal or a special occasion, it’s a delicious and inclusive dish for everyone at the table.

Air Fryer Gluten-Free Beef Wellington

Want a faster and easier way to make Beef Wellington?

This Air Fryer Gluten-Free Beef Wellington speeds up the cooking process while maintaining a crisp, golden crust.

Using a gluten-free puff pastry, this version is ideal for busy cooks who still want a gourmet meal with minimal hassle.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Assembly

1 sheet gluten-free puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)

Instructions

Prepare the Beef: Sear seasoned steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in thyme and season. Let cool.
Assemble: Roll out the gluten-free puff pastry. Spread the mushroom mixture on top, place the beef in the center, and wrap tightly. Brush with egg wash.
Air Fry: Preheat air fryer to 375°F (190°C). Place Wellington in the basket and cook for 15-18 minutes until golden brown. Let rest before slicing.

This Air Fryer Gluten-Free Beef Wellington is a quick and easy alternative to the traditional oven-baked method.

The air fryer ensures a crisp, flaky pastry while keeping the beef tender, making it an ideal choice for a gourmet meal in less time.

Gluten-Free Mini Beef Wellingtons (Individual Servings)

If you love Beef Wellington but prefer individual portions, these Gluten-Free Mini Beef Wellingtons are the perfect solution.

These bite-sized delights are ideal for dinner parties, making serving easier while ensuring everyone gets their own beautifully wrapped and flavorful Wellington.

Ingredients

For the Beef

4 (4 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Assembly

1 sheet gluten-free puff pastry (store-bought or homemade)
4 slices prosciutto
1 egg, beaten (for egg wash)

Instructions

Prepare the Beef: Sear each steak for 1 minute per side in olive oil. Remove and brush with Dijon mustard. Let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until moisture evaporates. Stir in thyme, season, and let cool.
Assemble: Cut gluten-free puff pastry into 4 squares. Lay a slice of prosciutto on each, top with mushroom duxelles, and place a steak in the center. Wrap tightly and seal edges.
Bake: Preheat oven to 400°F (200°C). Brush pastries with egg wash and bake for 15-18 minutes until golden brown.
Rest & Serve: Let cool for 5 minutes before serving.

These Gluten-Free Mini Beef Wellingtons are a fantastic option for entertaining.

The individual portions cook faster and make for an elegant, stress-free presentation at any gathering.

Gluten-Free Beef Wellington with Cauliflower Crust

For a low-carb and gluten-free alternative, this Beef Wellington with Cauliflower Crust swaps traditional pastry for a crust made from finely processed cauliflower.

This version keeps the dish light while ensuring a satisfying texture and crispness.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Cauliflower Crust

1 medium head cauliflower, riced (about 2 cups)
½ cup almond flour
1 egg
¼ cup Parmesan cheese (optional)
½ tsp salt

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in thyme and season. Let cool.
Prepare the Cauliflower Crust: Steam cauliflower rice, then squeeze out excess moisture. Mix with almond flour, egg, Parmesan, and salt. Press into a flat sheet between parchment paper.
Assemble: Spread mushroom duxelles over the cauliflower crust, place the beef on top, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until firm and golden.

This Gluten-Free Beef Wellington with Cauliflower Crust is an excellent low-carb and keto-friendly alternative that still delivers on flavor and texture while being much lighter than traditional versions.

Gluten-Free Beef Wellington with Chestnut Flour Pastry

This Gluten-Free Beef Wellington with Chestnut Flour Pastry brings a subtly sweet and nutty flavor to the dish, enhancing the savory taste of the beef and mushroom duxelles.

Chestnut flour is naturally gluten-free and provides a slightly denser, more rustic pastry that pairs beautifully with the rich filling.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Chestnut Flour Pastry

1 cup chestnut flour
½ cup gluten-free all-purpose flour
½ tsp salt
½ cup unsalted butter or dairy-free alternative, cold and cubed
1 egg
2 tbsp cold water

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until moisture evaporates. Stir in rosemary and season. Let cool.
Prepare the Chestnut Flour Pastry: Mix chestnut flour, gluten-free flour, and salt. Cut in butter until crumbly, then add egg and water to form a dough. Roll out between parchment paper.
Assemble: Spread mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Chestnut Flour Pastry offers a unique depth of flavor with its slightly sweet, nutty crust.

It’s a wonderful alternative for those who enjoy experimenting with different gluten-free flours while keeping the dish elegant and delicious.

Gluten-Free Beef Wellington with Almond Flour Pastry

This Gluten-Free Beef Wellington with Almond Flour Pastry is a fantastic alternative to traditional pastry while keeping the dish rich and flavorful.

Almond flour provides a nutty taste and a delicate, buttery texture that complements the beef and mushroom duxelles beautifully.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp unsalted butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Almond Flour Pastry

1 ½ cups almond flour
½ cup tapioca flour
½ tsp salt
½ cup cold butter or dairy-free alternative, cubed
1 egg
2 tbsp cold water

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in rosemary and season. Let cool.
Prepare the Almond Flour Pastry: Mix almond flour, tapioca flour, and salt. Cut in butter until crumbly, then add egg and water to form a dough. Roll out between parchment paper.
Assemble: Spread mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Almond Flour Pastry Beef Wellington is perfect for those seeking a nut-based alternative to traditional gluten-free flours.

It results in a flaky, flavorful crust that pairs exceptionally well with the rich, juicy beef.

Gluten-Free Beef Wellington with Cheddar Biscuit Crust

If you’re looking for a hearty and comforting twist on Beef Wellington, this Gluten-Free Cheddar Biscuit Crust version is for you!

The biscuit-like pastry is made from gluten-free flour and shredded cheddar cheese, adding a slightly crisp yet tender texture that enhances the dish’s bold flavors.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Cheddar Biscuit Crust

1 ½ cups gluten-free all-purpose flour
½ cup shredded sharp cheddar cheese
½ tsp salt
½ tsp baking powder
½ cup cold butter, cubed
½ cup buttermilk or dairy-free alternative

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in thyme and season. Let cool.
Prepare the Cheddar Biscuit Crust: Mix gluten-free flour, cheddar cheese, salt, and baking powder. Cut in butter until crumbly, then stir in buttermilk to form a dough. Roll out between parchment paper.
Assemble: Spread mushroom mixture over the biscuit dough, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Cheddar Biscuit Crust is a perfect comfort-food twist on a classic dish.

The biscuit-like crust adds a cheesy, flaky, and tender bite that makes this recipe truly unique.

Gluten-Free Beef Wellington with Polenta Crust

For a rustic and hearty alternative, this Gluten-Free Beef Wellington with Polenta Crust replaces traditional pastry with a layer of creamy, seasoned polenta that firms up when baked.

This version adds a slightly crispy exterior while keeping the dish naturally gluten-free.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Polenta Crust

1 cup cornmeal (polenta)
2 ½ cups vegetable broth
½ cup grated Parmesan cheese (or dairy-free alternative)
1 tbsp butter or olive oil
½ tsp salt
¼ tsp black pepper

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until moisture evaporates. Stir in rosemary and season. Let cool.
Prepare the Polenta Crust: Bring vegetable broth to a boil, then whisk in cornmeal, stirring continuously until thickened (about 5 minutes). Stir in Parmesan, butter, salt, and pepper. Let cool slightly.
Assemble: Spread polenta evenly onto parchment paper. Add the mushroom mixture on top, place the beef in the center, and carefully wrap it using the polenta layer. Let chill for 15 minutes to firm up.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until slightly crisp and golden. Let rest before slicing.

This Gluten-Free Beef Wellington with Polenta Crust is a hearty and rustic twist on the classic dish.

The polenta provides a crisp outer layer with a creamy inside, making it a unique and satisfying alternative to pastry-based versions.

Gluten-Free Beef Wellington with Sweet Potato Crust

For a healthier and naturally gluten-free alternative, this Beef Wellington with Sweet Potato Crust replaces traditional pastry with a layer of mashed and seasoned sweet potatoes.

This version adds a slightly sweet, creamy texture while complementing the rich beef and umami-packed mushroom duxelles.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp unsalted butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh thyme
Salt and pepper, to taste

For the Sweet Potato Crust

2 medium sweet potatoes, peeled and boiled
1 egg
¼ cup almond flour
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in thyme and season. Let cool.
Prepare the Sweet Potato Crust: Mash boiled sweet potatoes and mix with egg, almond flour, salt, pepper, and smoked paprika.
Assemble: Spread mashed sweet potato on parchment paper, add mushroom mixture, and place the beef in the center. Wrap tightly and chill for 15 minutes.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Sweet Potato Crust is a nutrient-packed, naturally gluten-free alternative with a subtle sweetness that enhances the dish’s overall flavor.

Gluten-Free Beef Wellington with Coconut Flour Pastry

This Gluten-Free Beef Wellington with Coconut Flour Pastry offers a unique, slightly sweet, and flaky crust that pairs beautifully with the rich beef and mushroom filling.

Coconut flour absorbs moisture well, resulting in a pastry that holds up nicely around the steak.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Coconut Flour Pastry

1 cup coconut flour
½ cup tapioca starch
½ tsp salt
½ cup cold butter, cubed
1 egg
3 tbsp cold water

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in rosemary and season. Let cool.
Prepare the Coconut Flour Pastry: Mix coconut flour, tapioca starch, and salt. Cut in butter until crumbly, then add egg and water to form a dough. Roll out between parchment paper.
Assemble: Spread mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Coconut Flour Pastry offers a slightly tropical, nutty flavor with a light and delicate texture, making it an exciting variation of the classic dish.

Gluten-Free Beef Wellington with Plantain Crust

For a Latin-inspired twist, this Beef Wellington with Plantain Crust uses mashed ripe plantains to create a naturally sweet, golden crust.

The combination of the rich beef, earthy mushrooms, and subtly caramelized plantains makes this version a standout.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh oregano
Salt and pepper, to taste

For the Plantain Crust

2 ripe plantains, boiled and mashed
¼ cup almond flour
1 egg
½ tsp salt
¼ tsp cinnamon (optional)

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in oregano and season. Let cool.
Prepare the Plantain Crust: Mash boiled plantains and mix with almond flour, egg, salt, and cinnamon if using.
Assemble: Spread the plantain mixture onto parchment paper, add the mushroom duxelles, and place the beef in the center. Wrap carefully and chill for 15 minutes.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden. Let rest before slicing.

This Gluten-Free Beef Wellington with Plantain Crust is a sweet and savory fusion that brings a unique, tropical flair to the dish.

The caramelized notes of plantains blend beautifully with the steak and mushrooms, making it a must-try for adventurous eaters.

Gluten-Free Beef Wellington with Cauliflower Crust

This Gluten-Free Beef Wellington with Cauliflower Crust is a low-carb and keto-friendly alternative to traditional pastry.

The cauliflower crust is light, crispy on the outside, and perfectly complements the rich beef and mushroom filling.

This recipe is great for those looking for a healthier, grain-free option without compromising on flavor.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp butter or olive oil
1 tbsp fresh thyme
Salt and pepper, to taste

For the Cauliflower Crust

2 cups cauliflower rice (steamed and squeezed dry)
½ cup shredded mozzarella or dairy-free cheese
¼ cup almond flour
1 egg
½ tsp salt
¼ tsp black pepper

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in thyme and season. Let cool.
Prepare the Cauliflower Crust: Mix steamed, dried cauliflower with cheese, almond flour, egg, salt, and pepper. Press into a thin sheet on parchment paper and bake at 375°F (190°C) for 10 minutes.
Assemble: Spread mushroom mixture over the crust, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Cauliflower Crust is an excellent low-carb, keto-friendly option that delivers all the flavor of the original without the heavy pastry.

The cauliflower crust is crispy on the outside and tender inside, making it a delicious and nutritious alternative!

Gluten-Free Beef Wellington with Brown Rice Wrap

For a unique take on the classic dish, this Gluten-Free Beef Wellington with Brown Rice Wrap uses a flexible rice-based wrap instead of pastry.

The brown rice provides a light yet sturdy texture, making this an easy, wholesome, and naturally gluten-free version.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 tbsp butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Brown Rice Wrap

2 cups cooked brown rice
1 egg
2 tbsp gluten-free flour (rice flour or tapioca flour)
½ tsp salt

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in rosemary and season. Let cool.
Prepare the Brown Rice Wrap: Blend cooked brown rice with egg, flour, and salt to form a sticky dough. Roll into a thin sheet between parchment paper.
Assemble: Spread mushroom mixture over the wrap, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until firm and golden. Let rest before slicing.

This Gluten-Free Beef Wellington with Brown Rice Wrap is an innovative take that uses nutrient-rich whole grains instead of traditional pastry.

It offers a light, chewy texture while keeping the dish naturally gluten-free.

Gluten-Free Beef Wellington with Chickpea Flour Crust

For a protein-rich and hearty alternative, this Gluten-Free Beef Wellington with Chickpea Flour Crust uses chickpea (garbanzo bean) flour to create a high-fiber, nutrient-dense pastry.

The result is a savory, slightly nutty crust that pairs wonderfully with the beef and mushrooms.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh thyme
Salt and pepper, to taste

For the Chickpea Flour Crust

1 ½ cups chickpea flour
½ tsp salt
½ tsp baking powder
¼ cup cold butter or dairy-free alternative, cubed
½ cup water
1 egg

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in thyme and season. Let cool.
Prepare the Chickpea Flour Crust: Mix chickpea flour, salt, and baking powder. Cut in butter until crumbly, then add water and egg to form a dough. Roll out between parchment paper.
Assemble: Spread mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Chickpea Flour Crust is an excellent high-protein, high-fiber alternative that adds a slightly nutty flavor and firm texture to the dish.

It’s a great option for those looking for a healthier and more filling twist on the classic Wellington!

Gluten-Free Beef Wellington with Quinoa Crust

This Gluten-Free Beef Wellington with Quinoa Crust is a high-protein, fiber-rich alternative to traditional pastry.

Quinoa provides a slightly nutty flavor and a crispy yet tender texture that holds the beef and mushroom filling beautifully.

This recipe is perfect for those looking for a healthy and hearty option.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp butter or olive oil
1 tbsp fresh thyme
Salt and pepper, to taste

For the Quinoa Crust

1 cup cooked quinoa
¼ cup almond flour
1 egg
½ tsp salt
¼ tsp smoked paprika

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in thyme and season. Let cool.
Prepare the Quinoa Crust: Mix cooked quinoa, almond flour, egg, salt, and paprika. Press into a thin sheet on parchment paper.
Assemble: Spread the mushroom mixture over the quinoa crust, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Quinoa Crust offers a nutritious twist on the classic, with the quinoa providing protein, fiber, and a slightly crunchy texture that complements the tender beef perfectly.

Gluten-Free Beef Wellington with Cassava Flour Pastry

This Gluten-Free Beef Wellington with Cassava Flour Pastry is an excellent grain-free and nut-free alternative that mimics traditional pastry in both texture and taste.

Cassava flour creates a flaky, golden crust while remaining light and easy to digest.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Cassava Flour Pastry

1 ½ cups cassava flour
½ tsp salt
½ cup cold butter or dairy-free alternative, cubed
1 egg
¼ cup cold water

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in rosemary and season. Let cool.
Prepare the Cassava Flour Pastry: Mix cassava flour and salt. Cut in butter until crumbly, then add egg and cold water to form a dough. Roll out between parchment paper.
Assemble: Spread the mushroom mixture over the pastry, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Cassava Flour Pastry is a light, flaky, and buttery alternative that closely resembles traditional puff pastry while remaining grain-free and nut-free.

It’s a fantastic option for those with multiple dietary restrictions!

Gluten-Free Beef Wellington with Polenta Crust

For a creamy yet crisp twist, this Gluten-Free Beef Wellington with Polenta Crust swaps traditional pastry for a layer of polenta.

This version creates a golden, slightly crispy outer shell with a soft, flavorful inside, making it a comforting and hearty variation.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp butter or olive oil
1 tbsp fresh oregano
Salt and pepper, to taste

For the Polenta Crust

1 cup cornmeal (polenta)
2 cups water or broth
½ tsp salt
½ cup grated Parmesan or dairy-free cheese
1 tbsp olive oil

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in oregano and season. Let cool.
Prepare the Polenta Crust: Bring water or broth to a boil, then whisk in cornmeal. Cook until thick, then stir in cheese and olive oil. Spread onto parchment paper and let cool.
Assemble: Spread the mushroom mixture over the polenta, place the beef in the center, and wrap carefully.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until the polenta turns golden. Let rest before slicing.

This Gluten-Free Beef Wellington with Polenta Crust offers a comforting, creamy texture with a crispy outer layer.

The combination of the rich beef, umami-packed mushrooms, and Parmesan-infused polenta makes this variation irresistibly flavorful and unique.

Gluten-Free Beef Wellington with Sweet Potato Crust

This Gluten-Free Beef Wellington with Sweet Potato Crust is a naturally sweet and nutrient-packed twist on the traditional version.

Sweet potatoes create a soft, slightly crispy crust that pairs beautifully with the savory beef and mushroom filling.

It’s a healthy, colorful, and unique take on this classic dish.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp butter or olive oil
1 tbsp fresh sage
Salt and pepper, to taste

For the Sweet Potato Crust

1 large sweet potato, peeled and grated
½ cup almond flour
1 egg
½ tsp salt
¼ tsp cinnamon (optional)

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in sage and season. Let cool.
Prepare the Sweet Potato Crust: Mix grated sweet potato, almond flour, egg, salt, and cinnamon. Press into a thin sheet on parchment paper.
Assemble: Spread the mushroom mixture over the crust, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Sweet Potato Crust adds a slightly sweet, earthy flavor that enhances the richness of the beef.

It’s a nutrient-dense and visually stunning alternative to traditional pastry!

Gluten-Free Beef Wellington with Lentil Wrap

This Gluten-Free Beef Wellington with Lentil Wrap is a high-protein, fiber-rich alternative that holds together beautifully while remaining tender and easy to digest.

Lentils provide an earthy, slightly chewy texture that works well with the beef and mushrooms.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh thyme
Salt and pepper, to taste

For the Lentil Wrap

1 cup cooked lentils
¼ cup chickpea flour
1 egg
½ tsp salt

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in olive oil until soft. Stir in thyme and season. Let cool.
Prepare the Lentil Wrap: Blend cooked lentils, chickpea flour, egg, and salt into a paste. Spread thinly onto a parchment-lined baking sheet and bake at 375°F (190°C) for 10 minutes.
Assemble: Spread the mushroom mixture over the lentil wrap, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Lentil Wrap is an excellent plant-based, protein-packed alternative that delivers a satisfying texture while remaining light and easy to make.

Gluten-Free Beef Wellington with Sunflower Seed Crust

For a nutty, crunchy variation, this Gluten-Free Beef Wellington with Sunflower Seed Crust uses ground sunflower seeds for a rich, buttery, and crispy pastry alternative.

It’s a fantastic option for those looking for a grain-free and nut-free version that still delivers flavor and texture.

Ingredients

For the Beef

2 (6 oz) filet mignon steaks
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp Dijon mustard

For the Mushroom Duxelles

8 oz mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp butter or olive oil
1 tbsp fresh rosemary
Salt and pepper, to taste

For the Sunflower Seed Crust

1 cup ground sunflower seeds
¼ cup tapioca flour
½ tsp salt
¼ cup cold butter or dairy-free alternative
1 egg

Instructions

Prepare the Beef: Sear steaks in olive oil for 1-2 minutes per side. Brush with Dijon mustard and let cool.
Make the Mushroom Duxelles: Sauté mushrooms, shallots, and garlic in butter until soft. Stir in rosemary and season. Let cool.
Prepare the Sunflower Seed Crust: Mix ground sunflower seeds, tapioca flour, and salt. Cut in butter until crumbly, then add the egg to form a dough. Roll out between parchment paper.
Assemble: Spread the mushroom mixture over the crust, place the beef in the center, and wrap securely.
Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown. Let rest before slicing.

This Gluten-Free Beef Wellington with Sunflower Seed Crust provides a rich, nutty flavor with a crispy texture while being entirely grain-free and nut-free.

It’s a great alternative for those avoiding traditional grains and flours!