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Gluten-free Beef Wellington With Bacon Jam

Last Updated on August 26, 2022

Bet you didn’t think Beef Wellington could be gluten-free! Well, this one is all that and more, with a sweet-savory center of maple bacon jam. Add the spice of harissa, and the bright clarity of orange on the asparagus, and you’ve got a full-bodied and perfectly balanced dish.

Gluten-Free Beef Wellington with Bacon Jam

4.24 from 106 votes
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Protein: Beef, Pork
Cut: Bacon, Filet Mignon
Diet: Gluten Free
Course: Main Course
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 2 people


  • 2 ea ButcherBox Filet Mignons
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 Tbsp avocado oil for searing


  • 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


  • 1 bu asparagus
  • ½ ea orange juiced
  • 1 Tbsp Harissa-infused olive oil
  • 1 Tbsp butter


  • Season Filet Mignons with salt and pepper and sear on all sides for 2 minutes per side.
  • Let cool for 2 minutes and then wrap tightly in plastic wrap to form tube shape and place in freezer for 20 minutes.


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

Bacon Jam

  • 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.
  • Place bacon back in pan and add onions. Cook until bacon begins to get crispy and onions are translucent.
  • Add balsamic vinegar and cook until liquid is nearly gone.
  • Add brown sugar and maple syrup, cook until brown sugar is dissolved.
  • Turn off heat and let cool for 5 minutes. Pulse in food processor until chunky paste is formed. Cool completely.

Assembling Beef Wellington

  • Preheat oven to 375°F. Sprinkle flour on smooth dry surface and split dough into two pieces.
  • Gently roll out dough to form disk about 6” in diameter. Sprinkle with flour, fold in half and repeat. Do this twice.
  • 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.
  • Place filet on top of bacon jam. Roll up dough so the seams are underneath. Cut off extra dough and discard.
  • Place both Wellingtons on lightly greased sheet pan and brush with egg. (Sprinkle with coarse salt or sesame seeds or both!)
  • 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.


  • 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.
  • 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.
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Yankel Polak is the Head Chef at ButcherBox.