AuthorHolly CookCategoryKeto Dinner RecipesWith 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!
Let's sear the meat first thing. On a high heat source, melt the butter. Bubbles ought to start to appear.
In the butter, add the beef, and cook for two to three minutes.
Once the beef's entire surface has become browned, continue flipping the meat.
The meat should then have a thin layer of dijon mustard applied to it.
The butter should remain in the pan while the meat is set aside to cool.
Add the thyme, garlic, onion, and mushrooms with the heat reduced to medium-high.
Cook for roughly 10 minutes, or until all of the water has been boiled off. Verify that there is no water left. Dispose of.
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.
The prosciutto should be covered with the mushroom mixture.
Place the prosciutto-wrapped beef on top of the mushroom mixture, followed by the mustard-coated beef. Make sure the prosciutto completely encloses it.
Let's finally make the dough. Start by melting the mozzarella cheese on the stove or in the microwave.
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.
Continue kneading after adding the egg.
Add the remaining almond flour and keep kneading until a dough forms.
Flatten(Between two sheets of parchment paper) the dough.
Wrap the dough around the beef, closing the edges, and placing the steak covered in prosciutto in the centre.
Turn everything over so that the sides and seams are on the bottom.
Apply a beaten egg wash.
Bake for 45 minutes at 200°C / 400°F. After twenty minutes, cover with foil.
Before cutting, let it settle for about 10 minutes.
The keto beef Wellington is delicious!
Ingredients
Directions
Let's sear the meat first thing. On a high heat source, melt the butter. Bubbles ought to start to appear.
In the butter, add the beef, and cook for two to three minutes.
Once the beef's entire surface has become browned, continue flipping the meat.
The meat should then have a thin layer of dijon mustard applied to it.
The butter should remain in the pan while the meat is set aside to cool.
Add the thyme, garlic, onion, and mushrooms with the heat reduced to medium-high.
Cook for roughly 10 minutes, or until all of the water has been boiled off. Verify that there is no water left. Dispose of.
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.
The prosciutto should be covered with the mushroom mixture.
Place the prosciutto-wrapped beef on top of the mushroom mixture, followed by the mustard-coated beef. Make sure the prosciutto completely encloses it.
Let's finally make the dough. Start by melting the mozzarella cheese on the stove or in the microwave.
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.
Continue kneading after adding the egg.
Add the remaining almond flour and keep kneading until a dough forms.
Flatten(Between two sheets of parchment paper) the dough.
Wrap the dough around the beef, closing the edges, and placing the steak covered in prosciutto in the centre.
Turn everything over so that the sides and seams are on the bottom.
Apply a beaten egg wash.
Bake for 45 minutes at 200°C / 400°F. After twenty minutes, cover with foil.
Before cutting, let it settle for about 10 minutes.
The keto beef Wellington is delicious!
