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Gluten-Free Beef Wellington with Bacon Jam

Yankel Polak

Yankel Polak

July 10, 2026
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1 hr 30 min

Total

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2

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 ea ButcherBox Filet Mignons

  • 1 tsp kosher salt

  • 1/2 tsp ground black pepper

  • 1 tbsp avocado oil

    for searing

Pastry

  • 1½ c GF baking flour

    preferred - Bob's Red Mill 1 to 1 baking flour

  • ½ tsp kosher salt

  • ¼ tsp baking powder

  • 6 Tbsp unsalted butter

    roughly chopped and chilled in freezer for 15 minutes

  • ½ c sour cream

  • 4 oz ice water

    added by Tbsp as needed

  • 1 egg

    whisked

Bacon Jam

  • 1 pkg ButcherBox Bacon

    roughly chopped

  • 1 small onion

    diced

  • ¼ c balsamic vinegar

  • 1 Tbsp maple syrup

  • 2 Tbsp brown sugar

Asparagus

  • 1 bu asparagus

  • ½ ea orange

    juiced

  • 1 Tbsp Harissa-infused olive oil

  • 1 Tbsp butter

Step By Step

Instructions

1
Place flour, salt and baking powder in bowl and whisk to blend. Add cold butter and mix by hand, flattening butter between fingers.
2
Add sour cream and mix to combine. Add ice water, 1 Tbsp at a time to form a loose dough.
3
Flatten dough to a thick disk, wrap in plastic wrap and refrigerate 30 minutes.

Bacon Jam

1
Place bacon in medium saucepan or sauté pan and cook over medium heat until fat begins to render, or about 6 minutes. Drain off liquid and discard.
2
Place bacon back in pan and add onions. Cook until bacon begins to get crispy and onions are translucent.
3
Add balsamic vinegar and cook until liquid is nearly gone.
4
Add brown sugar and maple syrup, cook until brown sugar is dissolved.
5
Turn off heat and let cool for 5 minutes. Pulse in food processor until chunky paste is formed. Cool completely.

Assembling Beef Wellington

1
Preheat oven to 375°F. Sprinkle flour on smooth dry surface and split dough into two pieces.
2
Gently roll out dough to form disk about 6” in diameter. Sprinkle with flour, fold in half and repeat. Do this twice.
3
Roll each piece of dough into oval shape about 6”long. Place spoonful of bacon jam in center of dough, roughly covering the same size as the filet.
4
Place filet on top of bacon jam. Roll up dough so the seams are underneath. Cut off extra dough and discard.
5
Place both Wellingtons on lightly greased sheet pan and brush with egg. (Sprinkle with coarse salt or sesame seeds or both!)
6
Place in oven and cook for 20-25 minutes or until thermometer inserted into thickest part reads 125°F. Transfer to cutting board and let rest 8 minutes before serving.

Asparagus

1
Heat cast-iron pan and add harissa oil (or sub any cooking fat as needed). Place asparagus in pan and season with salt and pepper.
2
Cook for 1 minute on each side, then add butter and orange juice and cook for 1 more minute. Let asparagus rest in liquid 1 more minute before serving.

Recipe Notes

For Grain-Finished Filet Mignon:

Increase the cook time by 2-3 minutes in general to achieve the desired results. The tenderloin steak for grain finished is 2 ounces larger than it’s grass fed equivalent. That, combined with more intramuscular fat in the grain finished beef means they will need to cook these steaks slightly longer.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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