Keto Beef Wellington Recipe
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!
Equipment
- Large Skillet
- Food Processor
- Baking Sheet
- Parchment Paper
- Meat Thermometer
- Pastry Brush
Ingredients
- 1.5 lb beef tenderloin
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 oz mushrooms (finely chopped)
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 2/4 cup almond flour
- 2 tbsp cream cheese
- 1 large egg
- 2 tbsp Dijon mustard
- 1 egg yolk (for egg wash)
Instructions
- Season the beef with salt and pepper. Sear in a hot skillet with olive oil, 1-2 minutes per side. Set aside and brush with Dijon mustard.
- In the same skillet, melt butter, sauté garlic, then add mushrooms. Cook until dry, about 5-7 minutes. Season with salt, pepper, and parsley, then set aside.
- Melt mozzarella and cream cheese in intervals. Stir in almond flour and egg to form dough, knead until smooth.
- Roll dough on parchment, spread mushrooms, and place beef on top. Roll up and seal edges.
- Preheat oven to 375°F (190°C). Place Wellington seam-side down on a baking sheet, brush with egg yolk. Bake 25-30 minutes until internal temp reaches 125°F for medium-rare.
- Rest for 10 minutes before slicing. Serve with veggies or salad.