KETO DIET Keto Dinner Ideas

Keto Beef Wellington

Keto Beef Wellington

AuthorHolly CookCategory

With this ideal Keto Beef Wellington, you can impress your Sunday dinner visitors. The surface is perfectly crispy, and the interior is nicely medium-rare. a custom in Britain!

Keto Beef Wellington

Yields1 Serving
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

 10 slices prosciutto / parma ham
 2 tbsp dijon mustard
 1 tsp thyme
 3 cups (200g) mushrooms - chopped finely
 ¼ cup onion - chopped finely
 2 garlic cloves - minced
 2 tbsp butter
 10 slices prosciutto / parma ham0.75 - 1kg cut of beef
 0.75 - 1kg cut of beef
DOUGH:
 1 tsp baking powder
 1 cup (100g) almond flour
 1 egg
 2 cups (200g) mozzarella - shredded

1

Let's sear the meat first thing. On a high heat source, melt the butter. Bubbles ought to start to appear.

2

In the butter, add the beef, and cook for two to three minutes.

3

Once the beef's entire surface has become browned, continue flipping the meat.

4

The meat should then have a thin layer of dijon mustard applied to it.

5

The butter should remain in the pan while the meat is set aside to cool.

6

Add the thyme, garlic, onion, and mushrooms with the heat reduced to medium-high.

7

Cook for roughly 10 minutes, or until all of the water has been boiled off. Verify that there is no water left. Dispose of.

8

Place some cling or serran wrap on your counter. Start by arranging the ten slices of prosciutto on the seran wrap in the shape of a square, with a little overlap between each piece.

9

The prosciutto should be covered with the mushroom mixture.

10

Place the prosciutto-wrapped beef on top of the mushroom mixture, followed by the mustard-coated beef. Make sure the prosciutto completely encloses it.

11

Let's finally make the dough. Start by melting the mozzarella cheese on the stove or in the microwave.

12

Baking powder and 3/4 cup (75g) of almond flour are added, and the mixture is stirred until a dough forms. To bring it all together, you might need to knead it with your hands.

13

Continue kneading after adding the egg.

14

Add the remaining almond flour and keep kneading until a dough forms.

15

Flatten(Between two sheets of parchment paper) the dough.

16

Wrap the dough around the beef, closing the edges, and placing the steak covered in prosciutto in the centre.

17

Turn everything over so that the sides and seams are on the bottom.

18

Apply a beaten egg wash.

19

Bake for 45 minutes at 200°C / 400°F. After twenty minutes, cover with foil.

20

Before cutting, let it settle for about 10 minutes.

21

The keto beef Wellington is delicious!

Ingredients

 10 slices prosciutto / parma ham
 2 tbsp dijon mustard
 1 tsp thyme
 3 cups (200g) mushrooms - chopped finely
 ¼ cup onion - chopped finely
 2 garlic cloves - minced
 2 tbsp butter
 10 slices prosciutto / parma ham0.75 - 1kg cut of beef
 0.75 - 1kg cut of beef
DOUGH:
 1 tsp baking powder
 1 cup (100g) almond flour
 1 egg
 2 cups (200g) mozzarella - shredded

Directions

1

Let's sear the meat first thing. On a high heat source, melt the butter. Bubbles ought to start to appear.

2

In the butter, add the beef, and cook for two to three minutes.

3

Once the beef's entire surface has become browned, continue flipping the meat.

4

The meat should then have a thin layer of dijon mustard applied to it.

5

The butter should remain in the pan while the meat is set aside to cool.

6

Add the thyme, garlic, onion, and mushrooms with the heat reduced to medium-high.

7

Cook for roughly 10 minutes, or until all of the water has been boiled off. Verify that there is no water left. Dispose of.

8

Place some cling or serran wrap on your counter. Start by arranging the ten slices of prosciutto on the seran wrap in the shape of a square, with a little overlap between each piece.

9

The prosciutto should be covered with the mushroom mixture.

10

Place the prosciutto-wrapped beef on top of the mushroom mixture, followed by the mustard-coated beef. Make sure the prosciutto completely encloses it.

11

Let's finally make the dough. Start by melting the mozzarella cheese on the stove or in the microwave.

12

Baking powder and 3/4 cup (75g) of almond flour are added, and the mixture is stirred until a dough forms. To bring it all together, you might need to knead it with your hands.

13

Continue kneading after adding the egg.

14

Add the remaining almond flour and keep kneading until a dough forms.

15

Flatten(Between two sheets of parchment paper) the dough.

16

Wrap the dough around the beef, closing the edges, and placing the steak covered in prosciutto in the centre.

17

Turn everything over so that the sides and seams are on the bottom.

18

Apply a beaten egg wash.

19

Bake for 45 minutes at 200°C / 400°F. After twenty minutes, cover with foil.

20

Before cutting, let it settle for about 10 minutes.

21

The keto beef Wellington is delicious!

Keto Beef Wellington
Nutrition Facts

Amount Per Serving
Calories 458
% Daily Value *
Total Fat 29.1g45%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.9g8%
Protein 45.6g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

With this ideal Keto Beef Wellington, you can impress your Sunday dinner visitors. The surface is perfectly crispy, and the interior is nicely medium-rare. a custom in Britain!

Naturally, as it appears, this recipe requires some time. Although laborious, it’s worthwhile!

What is Keto Beef Wellington?

Puff pastry is now used to encase traditional meat wellington. Of course, being keto, it has too many carbs, so I used the standard fathead dough instead. Although I don’t like using it as much anymore, this is the only dough that can be rolled out and maintain its shape in the oven. You won’t really taste the “fathead” flavor with all the fillings, anyway.

Avoid the huge ones when looking around for your beef. Normally, beef fillets are used, but they may be pricey, so I opted for something a little less expensive. I located a round eye that was the ideal size. It weighed about.75 kg.

To prevent bacterial infection, one of the first things we want to do with the beef is sear the exterior.

You shouldn’t skip it because it’s crucial!

In terms of my beef Wellington, the interior was nicely medium rare.

One dish I frequently see at upscale eateries is beef Wellington. a puff pastry-wrapped, pate-filled grilled tenderloin. I’ve made the decision to try a low-carb variation.

I spent about $20 on two tenderloin steaks, also referred to as fillet mignon. A portion of the loin is worthwhile to purchase because it will be juicy, soft, and simple to cut through. Make sure the red is vibrant and fresh.

Leave a Comment