Dairy Free Beef Wellington is a fab recipe for a special dinner. It’s actually quite simple, the trick is that you really need a meat thermometer to keep track of the internal temperature of the meat.
We use Jus Rol Puff Pastry as it’s dairy free, and of course dairy and egg free pate to mix with the mushrooms. Waitrose has lots of pate’s that are free from dairy and egg so that’s where we get ours (oddly, at our local Sainsbury’s they all have egg). To seal the pastry we just use some dairy free milk, it does the job and we also use it to glaze the pastry.
Our fillet was bigger – this is after we’d helped ourselves! I like our fillet to be cooked medium rare but the recipe gives time and temperatures for rare, and more well done as well. Our recipe is for 500g – so half a kilo and feeds 4 happily. We serve our Dairy Free Beef Wellington with Sautéed Potatoes and Greens.
Dairy Free Beef Wellington
- 500g Beef Fillet
- A bit of Olive Oil to seal the beef
- 200 Grms Mushrooms You can get fancy and do wild if you like, but honestly by the time you've added pate, wrapped it in Parma Ham and Pastry I think it doesn't make a difference. Plain old mushrooms are fine.
- 1 Shallot - diced
- 1 Tbsp Dairy Free Butter
- 2 Cloves Garlic
- 60 Mls Sherry or White Wine
- 1 Tbsp Dijon Mustard
- 45 Grms Chicken Liver Pate (check its dairy and egg free)
- 8 Slices Parma Ham
- 1 Roll Jus Roll Dairy Free Puff Pastry
- Heat some Olive Oil in a heavy bottomed frying pan and sear the Beef Fillet all over. Put to one side, and when cool enough to handle spread the mustard all over the fillet.
- Chop up the mushrooms, shallot and the garlic. Fry the shallot in the dairy free margarine until translucent, add the mushrooms and garlic and fry until the mushrooms are cooked through. Add in the sherry or white wine and allow to bubble away until the liquid as disappeared. I like the mushrooms to have a bit of bite, if you don't, you could pulse them in a food processor until they are very fine. Allow the mixture to cool, and stir in the pate.
- Place two layers of cling film on a board, and lay out the Parma Ham in two rows with the slices overlapping each other so you've a rectangle of Parma Ham. Spread the cooled mushroom mixture onto the Parma Ham leaving a clear edge so the mushroom mix doesn't seep out.
- Place the fillet at the end of the rectangle and roll the fillet so that it's fully wrapped in Parma Ham. Use the cling film to guide, and finish by twisting the ends of the cling film around the rolled fillet. Pop in the fridge to chill for 20 minutes.
- Make sure to take the pastry out of the fridge and bring to room temperature, otherwise it's it pain to unroll and it cracks.
- Roll out the puff pastry on a floured board, unwrap the fillet and place at the bottom of the rectangle of pastry. Roll up, trim as needed and use a bit of dairy free milk to seal the edges (you should also pinch the edges to make sure it's fully sealed). You can do this in the morning, and pop it in the fridge if you want (just place cling film on the board, place the puff pastry on the cling film and wrap up using the cling film as a guide - then twist the edges and pop in the fridge til needed. Do take it out 30 mins before cooking so it's room temperature).
- Brush the pastry with more dairy free milk, you can decorate it if you like with the pastry cuttings. Put into a hot oven 425°F 220°C for 20 minutes for medium rare. Check the internal temperature after 20 minutes - if it's 50°C, 125°F then take it out and let it rest for 10 minutes if you want medium rare. If you want more well done then take it out when it reaches 55°C, 130°F, or it you want it rare then take it out of 48°C ,120°F. The internal temperature continues to rise a bit as it rests. Do let it rest for 10 mins or even 15 to let the meat settle and to make carving easier.
- Serve with greens and some sautéed potatoes, and some Dijon Mustard.
If you fancy a Vegan Version here you go!