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Keto Beef Wellington

My first Beef Wellington was at the Gordon Ramsay Pub and Grill.  It was absolutely amazing, let's get that perfectly clear.  When we got home I re-created the recipe with stunning success.  Then I thought, how can I take away the carbs and make it healthier but still very flavorful.  See below for my results.

Yields: 1 large or 2 small Wellingtons

Prep Time: 30 Minutes

Cook time: 30 Minutes

Ingredients:
  • 1 large filet mignon, or 2 small ones, about 10 oz total
  • 1 tbsp yellow mustard
  • 6 slices prosciutto
  • 1 egg yolk
  • pinch of salt and pepper
Ingredients: Crust (this is a variation of the Fat Head Dough that you are most likely a master of already)
  • 4 oz mozzarella
  • 1 oz cream cheese
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 egg, beaten
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic
Ingredients: duxelle (finely chopped mushroom layer) I am not a fan of mushrooms, except for in this preparation
  • 1 cup mushrooms finely chopped, I used baby bella but you can choose your favorite
  • 2 tsp fresh thyme, chopped or ground
  • 1 tbsp olive oil
  • Pinch of salt and pepper

Steps: Crust

  1. Mix dry ingredients in a stand mixer or mixing bowl
  2. Melt mozzarella and cream cheese in the microwave for 2 minutes, stirring every 30 seconds.  Be careful, the bowl will be very hot.
  3.  Add melted cheese mixture and egg to dry ingredients and mix quickly to combine ingredients into a very wet dough
  4. Place dough between 2 sheets of parchment and roll to roughly 1/4" thick

Remaining Steps:

  1. Preheat oven to 400°F
  2. Sautee mushrooms in olive oil with the thyme, salt, and pepper about 10 minutes on high heat.  The juices should be released and evaporated from the mushrooms leaving behind sort of a mushroom paste
  3. Cover the filet in mustard and top with salt and pepper
  4. Sear on high heat for about 45 seconds per side, then let it rest while prepping the rest
  5. Add a layer of prosciutto to the crust
  6. Spread the duxelle evenly over the prosciutto
  7. Place the seared filet over the duxelle
  8. Carefully wrap the prosciutto and duxelle around the beef and add another layer of prosciutto
  9. Using the parchment paper as sort of a sushi rolling mat, wrap the dough around the filling.  Press all seams together making sure there are no openings.  Remove any excess dough only leaving the 1/4" covering all sides
  10. Break up the egg yolk and brush over the wrapped wellington
  11. Optional* score the dough with the sharp tip of your knife for extra style points
  12. Bake for 15-20 minutes depending on desired level of doneness, then rest 10 minutes before slicing.

 

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