Gluten Free Beef Wellington

Beef Wellington


A delicious gluten free version of a classic recipe. The perfect centrepiece for any special occasion.


For the puff pastry:
135 g Mix it! Universal
110 g butter, salted, frozen
50 ml cold water
1 tsp lemon juice
For the filling:
150 g mushrooms, finely chopped
1 tbsp (fresh) thyme, chopped
1 tsp olive oil
2 x 150 g fillet steaks
50 g chicken liver pâté
1 handful spinach leaves
1 medium egg, beaten


  • 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