Have you ever drooled over the classic beef Wellington but had to resist the temptation because of your keto diet? Well, no longer! Picture this: a mouth-watering, tenderloin steak, lathered with a delicious mixture of mushrooms, shallots, and prosciutto, then wrapped in a keto-friendly pastry. Sounds like a dream, doesn’t it?
Transforming a traditionally high-carb dish into a keto-friendly masterpiece might seem like climbing Mount Everest, but trust me, with a little patience and a lot of passion, it’s more like scaling a molehill. So, are you ready to embark on this culinary adventure?
Understanding Beef Wellington
Beef Wellington is a classic British dish named after the Duke of Wellington. Its main components are a tenderloin steak, a mushroom mixture known as duxelles, prosciutto, and puff pastry. This combination not only brings together a blend of flavors but also offers a wonderful contrast in textures.
In our keto-friendly version, we replace the high-carb puff pastry with a low-carb almond flour crust. This substitution allows us to maintain the traditional taste and experience of Beef Wellington, while making it suitable for those following a ketogenic diet.
Choosing the Right Beef Cut
The star of the Beef Wellington show is, undoubtedly, the tenderloin steak. This cut of beef is known for its tenderness, hence the name. It’s located on the back of the cow, a muscle that doesn’t do much work, resulting in a very tender piece of meat.
When selecting your steak, look for a cut that is even in thickness. This ensures that it cooks evenly. Also, opt for grass-fed beef if possible, as it is generally leaner and contains more heart-healthy omega-3 fatty acids than grain-fed beef.
Preparing the Duxelles
The duxelles – a finely chopped mixture of mushrooms, shallots, and herbs – acts as a flavor-packed barrier between the steak and the pastry. It’s a key component of Beef Wellington and adds a depth of flavor that complements the tender beef superbly.
To prepare the duxelles, you’ll need to finely chop your mushrooms and shallots – the smaller the better. You’re aiming for a paste-like consistency. Don’t rush this process; it’s well worth the effort.
Ingredients
- 2 beef tenderloin steaks
- 2 cups of finely chopped mushrooms
- 2 finely chopped shallots
- 2 cloves of garlic, minced
- 4 slices of prosciutto
- For the crust: 1 cup almond flour, 1/2 cup of coconut flour, 3 tablespoons of cold butter, 1 egg, Salt and pepper to taste
Instructions
- Sauté the mushrooms, shallots, and garlic until they form a paste-like consistency. Let it cool.
- Season the beef with salt and pepper. Sear it on all sides, then let it cool.
- Wrap the cooled beef in the prosciutto, spreading the mushroom mixture on the prosciutto first. Freeze for 15 minutes.
- Prepare the crust by combining the almond flour, coconut flour, butter, egg, salt, and pepper. Roll it out to fit the size of your beef.
- Wrap the beef in the crust, then bake at 400°F for 25-30 minutes.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Tips for Keto Beef Wellington
Firstly, ensure your duxelles is as dry as possible to prevent making the crust soggy. Secondly, don’t skip the chilling steps; they are crucial to ensure that the beef holds its shape and the crust doesn’t break. Lastly, remember to let the Beef Wellington rest for a few minutes before cutting into it. This allows the juices to redistribute throughout the steak, making it even more flavorful.
Why This Recipe is a Must-Try
This Keto Beef Wellington recipe is a game-changer. It brings the indulgence of a gourmet dish into the realm of keto-friendly cuisine. Traditional in taste yet modern in its approach, it’s the perfect way to savor a classic, guilt-free.
Nutrition Information
- Calories: 680 kcal
- Fat: 52g
- Cholesterol: 150mg
- Sodium: 780mg
- Carbohydrate: 10g
- Fiber: 4g
- Sugar: 2g
- Protein: 48g