This gluten-free beef Wellington recipe is a delicious gluten free version of a classic recipe. The perfect centrepiece for any special occasion.
Gluten-free beef Wellington recipe
Serves: 2
Ingredients
For the puff pastry:
- 135g Schär Mix It! Universal
- 110g frozen, salted butter
- 50ml cold water
- 1tsp lemon juice
For the filling:
- 150g mushrooms, finely chopped
- 1tbsp fresh thyme, chopped
- 1tsp olive oil
- 2 x 150g fillet steaks
- 50g chicken liver pâté
- A handful of spinach leaves
- 1 medium egg, beaten
Method
- Before you begin, make sure the butter has been frozen for at least 2 hours.
- Place the Schär Mix It! Universal in a bowl and grate in the frozen butter. Stir around to coat the butter in the flour.
- Pour in the cold water and lemon juice and mix with a knife to combine. Then, gently bring together the ingredients into a rough dough ball with your fingers. Cover with cling film and rest for at least 1 hour in the fridge.
- Pre-heat the oven to 220°/200°C Fan/Gas Mark 7.
- Season the fillet steaks with sea salt and cracked black pepper. Add some oil to a pan and seal the steaks on both sides and edges. Take out of the pan and leave to cool.
- Add some more oil to the same pan and cook the mushrooms and thyme over a medium heat for 5 minutes, or until golden brown. Remove from the pan, and leave to cool along with the steaks.
- Dust the work surface with Schär Mix It! Universal and cut the pastry in half.
- Place one half of the pastry on the work surface and roll out to form a rectangular parcel, larger than the size of your fillet steak.
- For each parcel, divide the mushrooms in half and place in a steak-size rectangle, 1/3rd of the way down the pastry.
- Smooth half the pâté over one side of a steak and place, pâté-side up, on the mushrooms. Add a layer of spinach leaves.
- Brush the exposed pastry with the beaten egg, then take the long side and fold tightly over the steak.
- Trim the pastry and crimp the sides really well to seal. Brush all over with the remaining egg, and chill for 10 minutes.
- Repeat with the second parcel.
- Bake both parcels in the oven for 10 minutes, and then increase the oven temperature to 230°/210°C Fan/Gas Mark 8 for a further 10 minutes (or for 12-15 minutes if you like your steak well done).
- Rest for 5 minutes before serving.
Note: All cook times are approximate.
