How to Make Dairy-Free Beef Wellington: A Decadent Main Course Without the Dairy

Simple Summary

Indulge in a luxurious dairy-free Beef Wellington that combines tender beef fillet with rich mushroom duxelles, all wrapped in crispy puff pastry for an elegant main course.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) beef tenderloin
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 lb (450g) mushrooms, finely chopped
• 4 shallots, minced
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 2 tbsp dairy-free butter (such as Earth Balance)
• 1/4 cup (60ml) dry white wine
• 8 slices prosciutto
• 1 lb (450g) dairy-free puff pastry, thawed
• 1/4 cup (60ml) Dijon mustard
• 1 egg, beaten (for egg wash)

Instructions

1. Season the beef tenderloin generously with salt and pepper.

2. Heat 1 tbsp olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool completely.

3. In a food processor, pulse mushrooms until finely chopped.

4. Heat the remaining olive oil in the skillet over medium heat. Add shallots and garlic, cooking until softened, about 3 minutes.

5. Add chopped mushrooms and thyme to the skillet. Cook until mushrooms release their moisture and the mixture is dry, about 10 minutes.

6. Add dairy-free butter and white wine to the mushroom mixture. Cook until wine evaporates, about 2 minutes. Season with salt and pepper. Let cool completely.

7. On a large piece of plastic wrap, lay out the prosciutto slices slightly overlapping to form a rectangle.

8. Spread the cooled mushroom mixture evenly over the prosciutto.

9. Brush the cooled beef with Dijon mustard, then place it in the center of the prosciutto-mushroom layer.

10. Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Twist the ends to seal. Refrigerate for 30 minutes.

11. Preheat oven to 425°F (220°C).

12. Roll out the puff pastry on a lightly floured surface to a rectangle large enough to encase the beef.

13. Unwrap the beef and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges with egg wash.

14. Place the Wellington seam-side down on a baking sheet. Brush with egg wash and score the top with a knife.

15. Bake for 40-45 minutes until the pastry is golden brown and the beef reaches your desired doneness (135°F/57°C for medium-rare).

16. Let rest for 10 minutes before slicing and serving.

Chef's Notes

• For a crispy bottom, place the Wellington on a preheated baking sheet or use a baking stone.
• Ensure all components are completely cool before assembly to prevent the pastry from becoming soggy.
• For a vegan option, replace the beef with a plant-based roast and use vegan puff pastry.
• Leftover Wellington can be stored in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

Nutritional Info

Per serving (based on 8 servings): Approximately 550 calories, 35g protein, 30g fat (10g saturated), 40g carbohydrates, 2g fiber. Rich in iron, vitamin B12, and zinc from the beef. The mushrooms provide potassium and vitamin D.

Serving Suggestions

Serve this Dairy-Free Beef Wellington with roasted vegetables such as asparagus or Brussels sprouts. A side of dairy-free mashed potatoes or a crisp green salad complements the rich flavors. For a special occasion, pair with a bold red wine like Cabernet Sauvignon or Malbec. Garnish the plate with fresh herbs for an elegant presentation.