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!

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My Personal Experience

I’ve always been a huge fan of Beef Wellington, but it always felt a bit out of reach due to the carbs and intricate prep. When I made this Keto Beef Wellington for the first time, I was amazed at how closely it resembled the classic version—without the carbs! The flavors were rich and savory, with the beef tenderloin perfectly complemented by the mushroom duxelles. The keto dough was surprisingly easy to work with, and once baked, it had that flaky, golden crust you expect from a traditional Wellington. I couldn’t believe how impressive this dish looked and tasted, and it was such a fun recipe to share for special occasions. If you’re a fan of Beef Wellington but want to stick to a keto-friendly diet, this recipe is a total win.

Why You’ll Love This Keto Beef Wellington

• Classic beef Wellington flavor without the carbs
• A keto-friendly, buttery dough that mimics puff pastry
• Rich mushroom duxelles adds depth and flavor
• Perfect for special occasions or a dinner party
• Only 4g of carbs per serving—guilt-free indulgence

Equipment You’ll Need

Large Skillet: This is a must-have for searing the beef, getting that perfect caramelized crust. It’s one of those kitchen staples I use for so many dishes, and it really makes a difference in how the meat cooks.

Food Processor: A total game-changer for chopping and mixing the mushroom filling in this recipe. It saves so much time and ensures everything is evenly processed. If you’re like me and want a smooth texture, this tool is essential!

Baking Sheet: You’ll need a flat surface to bake your Keto Beef Wellington, and a baking sheet is perfect for holding everything together without it sticking. I love how versatile this piece of equipment is — it’s great for everything from cookies to roasts.

Parchment Paper: This simple yet indispensable item makes clean-up a breeze. I line my baking sheet with it to prevent sticking and keep everything neat. It’s my go-to for hassle-free baking!

Meat Thermometer: This little tool is crucial for making sure your Beef Wellington is cooked to perfection. I never take any chances with meat, and this thermometer ensures the beef is at the ideal internal temperature. It’s such a reliable kitchen helper!

Pastry Brush: Whether it’s glazing the pastry or brushing on a little butter, this brush helps you apply the perfect amount of glaze or oil. It’s so handy for those finishing touches, and I love how it helps give everything that golden, crispy look!

Ingredients & Substitutions

For the Beef Wellington:
• 1.5 lb beef tenderloin – Choose a tenderloin that’s well-trimmed for the best results. If you prefer, you can use a different cut of beef like a filet mignon, though cook time may vary.
• Salt and pepper, to taste – Use freshly ground pepper for the best flavor.
• 2 tbsp olive oil – You can substitute with avocado oil if preferred.

For the Mushroom Duxelles:
• 8 oz mushrooms, finely chopped – Cremini or button mushrooms work best for this recipe. You can use shiitake mushrooms for a richer flavor if preferred.
• 2 tbsp butter – For a dairy-free version, use ghee or olive oil.
• 2 cloves garlic, minced – Fresh garlic is key for the best flavor. You can substitute with garlic powder if necessary.
• 1/4 cup chopped fresh parsley – Fresh thyme or rosemary can be substituted for parsley for an herby twist.
• Salt and pepper, to taste – Use freshly ground black pepper for a more aromatic finish.

For the Keto Dough:
• 2 cups shredded mozzarella cheese – If you prefer, use a mild cheddar for a different flavor.
• 3/4 cup almond flour – Coconut flour can be used as an alternative, but you’ll need to adjust the amount (usually less coconut flour).
• 2 tbsp cream cheese – Softened cream cheese ensures it blends smoothly into the dough.
• 1 large egg – This helps bind the dough together. No substitute recommended.

For Assembly:
• 2 tbsp Dijon mustard – Can substitute with yellow mustard if you prefer a milder flavor.
• 1 egg yolk (for egg wash) – To achieve a golden, glossy finish. You can skip this for a more rustic look.

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

Loved This Recipe? Let Us Know!

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