Keto Beef Wellington

This Keto Beef Wellington delivers the classic flavors you love without all the carbs. A savory beef tenderloin is wrapped in layers of flavorful mushroom mixture and keto-friendly dough. Perfect for special occasions, this low-carb twist on a traditional dish will impress any crowd!

Tools You’ll Need to Make This Recipe a Success

• Large skillet
• Food processor
• Baking sheet
• Parchment paper
• Meat thermometer
• Pastry brush

Ingredient Checklist: Prepare for Deliciousness!

For the Beef Wellington:

• 1.5 lb beef tenderloin
• Salt and pepper, to taste
• 2 tbsp olive oil

For the Mushroom Duxelles:

• 8 oz mushrooms, finely chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

For the Keto Dough:

• 2 cups shredded mozzarella cheese
• 3/4 cup almond flour
• 2 tbsp cream cheese
• 1 large egg

For Assembly:

• 2 tbsp Dijon mustard
• 1 egg yolk (for egg wash)

Recipe Directions: Your Path to a Delicious Dish

1. Prepare the Beef Tenderloin
   Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear the beef on all sides until nicely browned (about 1-2 minutes per side). Set aside to cool. Once cool, brush the tenderloin with Dijon mustard and let it rest.
2. Make the Mushroom Duxelles
   In the same skillet, melt the butter and add the minced garlic. Sauté until fragrant, then add the chopped mushrooms and cook until all the moisture evaporates, about 5-7 minutes. Season with salt, pepper, and parsley, then set aside to cool.
3. Prepare the Keto Dough
   In a microwave-safe bowl, melt the mozzarella cheese and cream cheese in 30-second intervals until fully melted. Add the almond flour and the egg to the cheese mixture, stirring until a dough forms. Knead the dough a few times until smooth.
4. Assemble the Wellington
   On a piece of parchment paper, roll out the dough into a rectangle, large enough to wrap the tenderloin. Spread the mushroom duxelles mixture evenly on the dough, leaving a border. Place the mustard-brushed beef tenderloin on top of the mushrooms, then carefully roll the dough over the beef, sealing the edges to fully enclose it.
5. Bake
   Preheat the oven to 375°F (190°C). Place the wrapped tenderloin seam-side down on a parchment-lined baking sheet. Brush the top with the egg yolk for a golden finish. Bake for 25-30 minutes or until the internal temperature reaches 125°F for medium-rare, or to your desired doneness.
6. Serve
   Let the Wellington rest for 10 minutes before slicing. Serve hot, with a side of steamed green veggies or a fresh salad.

Bonus Tips: Make the Most of This Recipe

• Work Quickly with the Dough: The keto dough can become sticky, so roll and wrap quickly for easier handling.
• Check Doneness with a Meat Thermometer: For the perfect doneness, use a meat thermometer to avoid overcooking the beef.
• Add Flavor: If you enjoy a stronger herb flavor, add a few sprigs of thyme or rosemary to the mushroom mixture.

Storing Your Leftovers: Tips for Freshness and Flavor

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in the oven at 300°F to preserve the texture of the beef and the dough.

FAQs: Everything You Need to Know

1. Can I make this ahead of time?
Yes, you can prepare the Wellington up to the baking step and refrigerate it. Bake it fresh when you’re ready to serve.

2. What’s a good side dish for Keto Beef Wellington?
Steamed asparagus, roasted Brussels sprouts, or cauliflower mash make great low-carb sides.

3. Can I use a different type of meat?
Beef Wellington is traditionally made with beef tenderloin, but you could try using pork tenderloin or chicken breast as alternatives.

Nutrition Information (per serving, based on 6 servings)

• Calories: 420
• Fat: 30g
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 28g

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