Keto Beef Wellington

by hungryelephant

Surprise your Sunday dinner guests with this perfect keto beef wellington. Perfectly crispy out the outside and a nice medium-rare on the inside. A British tradition!

Of course, as it seems, this recipe takes a bit of time. It’s tedious but it is worth it!

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Beef wellington straight out of the oven.

Now, traditional beef wellington is wrapped in puff pastry. Of course, being keto, it’s too high in carbs so instead I used the basic fathead dough. I’m not too keen on using it much anymore, but this is the only dough that will be able to be rolled out and keep it’s shape in the oven. Plus with all the fillings, you’ll hardly get that ‘fathead’ taste.

 

 

When shopping around for your beef, don’t go for the big ones. Usually beef fillets are used, but they can be expensive, so I decided to go a bit cheaper. I found the perfect size eye of round. It was around .75kg.

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One of the first things we want to do with the meat is to sear the outside to burn off any bacteria cross-contamination. It’s an important step so do not skip!

As for my beef wellington – it was a nice medium rare on the inside. If that is too gross or you want it cooked more, instead of searing it, you can pre-cook it in the oven for about 30 minutes at 400°F / 200°C and then let it cool.

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If you have any questions, feel free to comment below!

If you like this recipe, make sure to check out my other fathead recipes, like funnel cakes and cinnamon buns!

 
 

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Yield: 8

Keto Beef Wellington

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Surprise your Sunday dinner guests with this perfect keto beef wellington. Perfectly crispy out the outside and a nice medium-rare on the inside. A British tradition!

Ingredients

  • 0.75 - 1kg cut of beef
  • 2 tbsp butter
  • 2 garlic cloves - minced
  • 1/4 cup onion - chopped finely
  • 3 cups (200g) mushrooms - chopped finely
  • 1 tsp thyme
  • 2 tbsp dijon mustard
  • 10 slices prosciutto / parma ham

DOUGH:

Instructions

  1. First things first, let's sear the meat. Melt the butter over high heat. It should begin to bubble.
  2. Place the beef into the butter and cooking for 2-3 minutes until it is nicely browned.
  3. Keep turning the meat until the entire surface of the beef has been browned.
  4. Immediately brush dijon mustard over the meat, covering its surface.
  5. Set the meat aside to cool but keep the butter in the pan.
  6. Turn the heat down to medium high and add the garlic, onion, mushrooms and thyme.
  7. Cook for about 10 minutes or until all the water has been cooked off. Make sure no water remains. Set aside.
  8. Set a piece of cling/seran wrap on your counterspace. Begin to place the 10 pieces of prosciutto on the seran wrap, slightly covering eachother so it makes a square.
  9. Spread the mushroom mixture over the prosciutto.
  10. Place the mustard covered beef on top of the mushroom mixture and use the cling wrap to wrap the prosciutto around the meat. Make sure it's covered entirely by the prosciutto.
  11. Finally, let's make the dough. Begin by melting the mozzarella cheese either in the microwave or on the stove.
  12. Add in the 3/4 cup (75g) almond flour and baking powder and stir until it begins to form a dough. You may need to use your hands to knead it all together.
  13. Add in the egg and continue to knead.
  14. Pour in the remaining almond flour and continue to knead until it is a dough.
  15. Roll the dough flat between two pieces of parchment paper.
  16. Place the prosciutto-wrapped beef in the middle and wrap the dough around the meat, sealing the edges.
  17. Flip the whole thing over so that edges/seams are at the bottom.
  18. Brush with a beaten egg.
  19. Bake at 400°F / 200°C for 45 minutes. Cover with foil after 20 minutes.
  20. Let it sit for about 10 minutes before cutting.
  21. Enjoy your keto beef wellington!

Notes

This makes about 8 servings.

Nutritional Information per serving:

  • CALS: 458
  • FAT: 29.1
  • CARBS: 5.1
  • FIBRE: 1.9
  • NET CARBS: 3.5
  • PROTEIN: 43.6

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