Gluten-free & Wheat-free Beef Wellington

Made with gluten-free & wheat-free pastry, these parcels of delicious beef are a show stopping addition to any coeliac menu.

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Serves 2

2 x 140g sirloin steaks (approx. 2cm thick)

240g Oast to Host gluten- & wheat-free plain shortcrust pastry

50g smooth pâté (e.g. chicken liver or mushroom)

salt & pepper

1 beaten egg (also used on cheese straws)

1 tsp Doves plain flour

¼ pint beef stock

1 tbsp red wine (optional)

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Proud of their 'gluten-free, wheat-free, but not an apology' philosophy, here they share three recipes for full-flavoured gluten-free dishes, enabling coeliacs and 'wheat frees' to enjoy a truly delicious meal with friends without anyone knowing the difference! Stock up on Oast to Host's ingenious new fresh or frozen gluten- and wheat-free pastry and get cooking!

  1. Preheat oven to 200°C/Gas 6. Roll 90g pastry into a rectangle (slightly larger than steaks) and place onto lined tray. Prick a few times and bake till golden.
  2. Whilst the pastry is cooking, trim the steaks and seal them in a frying pan. Season and spread ¼ of the pâté onto the centre of each baked pastry disc. Place the steak on top followed by next ¼ of the pâté.
  3. Cut the remaining pastry in half and roll large enough to enclose the steak and pâté.
  4. Paint the underside of pastry with beaten egg and secure the lid to base, forking round the edges. Trim if necessary before painting the outside with the rest of egg. Make 2 small holes in the top of the pastry and pop in oven for 15 mins.
  5. To make gluten/wheat free gravy, add flour to hot fat used for sealing steak. Gradually add stock and red wine (if desired), stirring all the time, and bring to a simmer to reduce to a rich gravy. Season before serving with the Wellington and vegetables of your choice.

Oast to Host won three Guild of Fine Food, Great Taste Awards last year and are now launching their special gluten-free 'Ready to Roll' pastry. For more information, and to buy Oast to Host pastry, contact Claire or Sally at

Photographs: David Merewether
Recipes Type: Main Course