Name: Easy Keto Beef Wellington Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-483966H33M15S
Cuisine: Keto
Ingredients: 1.5 to 2 lbs beef tenderloin (center-cut); 2 cups mushrooms (cremini or baby bella), finely chopped; 1 shallot, finely chopped; 2 cloves garlic, minced; 2 tbsp butter; 1 tsp fresh thyme, chopped; Salt and pepper to taste; 6-8 slices prosciutto; 2 tbsp Dijon mustard; 1 cup almond flour; 1/4 cup coconut flour; 1 tbsp psyllium husk; 2 eggs, beaten; 1 cup shredded mozzarella cheese; 1 tsp baking powder; 1 egg for egg wash

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Beef Wellington is one of those fancy dishes that makes you feel like you’re eating at a five-star restaurant. Wrapped in a puff pastry, it’s the type of dish you serve when you want to impress someone. But, as mouthwatering as it is, the traditional version isn’t exactly keto-friendly, with all that flaky, buttery pastry cradling that tender beef.

But what if I told you there’s a way to enjoy the rich flavors of Beef Wellington without throwing your keto goals out the window? Yep, it’s possible. We’re going to transform this classic dish into a low-carb masterpiece—so you can feel indulgent and still stay on track. Let’s dive into everything you need to make the perfect Keto Beef Wellington.

Why Beef Wellington on Keto?

If you’re following a keto diet, the goal is to keep your carbs super low and your fats high while still enjoying food that doesn’t taste like cardboard. Now, we all know traditional Beef Wellington isn’t keto-friendly—hello, puff pastry! But, when you break down the other ingredients, it’s actually quite close: you’ve got that juicy beef tenderloin (zero carbs), mushroom duxelles (low in carbs), and a luscious layer of prosciutto (no carbs here either).

So, really, the only thing standing in the way is the pastry. And we’re going to swap that out with a keto-friendly alternative. Get ready for a keto version that doesn’t sacrifice flavor or texture, just carbs.

Ingredients for Keto Beef Wellington

Before we dive into the step-by-step recipe, let’s go over what you’ll need to pull this off. And don’t worry—you won’t be missing out on any of the rich, savory goodness that makes Beef Wellington so iconic.

The Beef

Beef Tenderloin (Chateaubriand): You’ll want a center-cut beef tenderloin, about 1.5 to 2 pounds. The tenderloin is the star of the show, so it’s worth investing in a good cut. It’s melt-in-your-mouth tender and doesn’t need a lot of seasoning to shine.

For the Mushroom Duxelles

Mushrooms (Cremini or Baby Bella): 2 cups finely chopped. Mushrooms are super low-carb and bring that earthy flavor that balances out the richness of the beef.
Shallots: 1 finely chopped. Shallots add a bit of sweetness and a mild onion flavor without overpowering the mushrooms.
Garlic: 2 cloves, minced. Because what’s a savory dish without garlic?
Butter: 2 tablespoons. Butter helps to caramelize the mushrooms, giving them a rich, indulgent flavor. Plus, it’s full of those healthy fats we’re aiming for.
Fresh Thyme: 1 teaspoon chopped. Thyme adds an aromatic touch that complements the mushrooms and beef perfectly.
Salt and Pepper: To taste.

The “Pastry” Alternative

Almond Flour: 1 cup. Almond flour is our hero here—low-carb but still gives that slightly crumbly, rich texture that pastry brings to the table.
Coconut Flour: 1/4 cup. Coconut flour helps absorb moisture and gives the dough some structure.
Psyllium Husk: 1 tablespoon. This is the secret ingredient to making keto doughs more pliable.
Eggs: 2, beaten. Eggs will bind the dough together and help create that golden, shiny finish.
Mozzarella Cheese (shredded): 1 cup. Mozzarella gives the dough a chewy texture that mimics traditional pastry, minus the carbs.
Baking Powder: 1 teaspoon. To add just a touch of lift and fluffiness.

For Assembling

Prosciutto: 6 to 8 slices. Prosciutto adds a salty, savory layer between the beef and the dough, keeping everything moist and flavorful.
Dijon Mustard: 2 tablespoons. Brushing the tenderloin with Dijon before wrapping it locks in moisture and gives it a tangy kick.

Optional Extras

Egg Wash: 1 beaten egg for that extra golden crust on your pastry.

Step-by-Step Guide to Keto Beef Wellington

Now that you’ve got all your ingredients lined up, let’s get into the fun part—putting it all together. Don’t be intimidated by the number of steps, we’re going to break it down so it’s easy to follow. The end result? A Keto Beef Wellington that’s crispy on the outside, tender and juicy on the inside.

Step 1: Prep Your Beef Tenderloin

First things first, let’s get that beef ready.

Season the Beef: Generously season your beef tenderloin with salt and pepper on all sides.
Sear the Beef: Heat a couple of tablespoons of oil in a hot pan and sear the tenderloin on all sides until you get a nice brown crust. This locks in the juices and flavor. Searing should take about 2 minutes per side.
Let It Cool: Once seared, set the beef aside to cool. This is important—if the beef is too hot when you wrap it, it’ll melt the cheese in your dough too early and mess with your pastry texture.

Step 2: Make the Mushroom Duxelles

While your beef is cooling, let’s move on to the mushroom duxelles.

Sauté the Mushrooms: Heat the butter in a pan and toss in the finely chopped mushrooms, shallots, garlic, and thyme. Cook on medium heat until the mushrooms release their moisture and start to brown—about 8-10 minutes.
Season and Cool: Season with salt and pepper, then set aside to cool. You don’t want to wrap the beef in hot mushrooms, or you’ll end up with a soggy mess.

Step 3: Prepare the Keto-Friendly “Pastry”

Now for the fun part—making your low-carb dough.

Melt the Mozzarella: In a microwave-safe bowl, melt the shredded mozzarella cheese for about 1 minute until it’s fully melted and gooey.
Mix the Dough: In a separate bowl, combine the almond flour, coconut flour, psyllium husk, and baking powder. Add the melted mozzarella and beaten eggs into the dry ingredients and mix until it forms a dough. It might be a bit sticky, but that’s normal.
Knead the Dough: Knead the dough for a minute or two until everything is fully incorporated and it feels pliable. If it’s too sticky to work with, you can sprinkle in a little more almond flour.
Roll It Out: Roll the dough between two sheets of parchment paper into a rectangle, large enough to wrap around your beef tenderloin.

Step 4: Assemble the Wellington

Now, it’s time to bring everything together.

Lay Out the Prosciutto: Lay your prosciutto slices on a sheet of plastic wrap, overlapping them slightly to form a sheet. This will act as a barrier between the dough and the beef, keeping it moist and flavorful.
Spread the Mushroom Duxelles: Spread an even layer of the mushroom mixture over the prosciutto.
Wrap the Beef: Brush the beef tenderloin with Dijon mustard, then place it on top of the mushroom-covered prosciutto. Use the plastic wrap to help you wrap the prosciutto tightly around the beef.
Wrap with the Dough: Place your beef (now wrapped in prosciutto and mushrooms) on the rolled-out keto dough. Carefully wrap the dough around the beef, sealing the edges and trimming off any excess. Make sure the seam is on the bottom.

Step 5: Bake

Brush with Egg Wash: For a nice golden finish, brush the outside of the dough with a beaten egg.
Bake: Preheat your oven to 400°F (200°C). Place the Keto Beef Wellington on a parchment-lined baking sheet and bake for 25-30 minutes, or until the internal temperature of the beef reaches about 125°F for medium-rare.
Rest the Beef: Once out of the oven, let the Beef Wellington rest for 10 minutes before slicing. This step allows the juices to redistribute throughout the beef, making every bite juicy and tender.

Serving Suggestions for Keto Beef Wellington

This dish pairs beautifully with low-carb sides. Since the beef and pastry are so rich, it’s nice to balance that out with something fresh and light.

Garlic Butter Green Beans: These bring a crisp and savory bite that complements the richness of the beef.
Cauliflower Mash: Creamy and buttery, it’s the perfect low-carb substitute for mashed potatoes.
Roasted Asparagus: Simple, but always a crowd-pleaser. Plus, asparagus is low in carbs and high in fiber.

Tips for Nailing Your Keto Beef Wellington

Let Your Beef Rest: After searing the beef, always let it cool before wrapping it. This step prevents the dough from becoming soggy.
Use a Meat Thermometer: To ensure the perfect doneness, use a meat thermometer. You’re aiming for 125°F for medium-rare. The beef will continue to cook a little as it rests.
Work Quickly with the Dough: Keto doughs can be a bit tricky to work with. If it starts to get too soft, pop it in the fridge for a few minutes to firm up.
Make It Ahead: You can prepare the beef and mushroom layer ahead of time and store it in the fridge. Then, when you’re ready to cook, all you need to do is wrap it in the dough and bake.

Conclusion

There you have it—Keto Beef Wellington, a low-carb version of the classic dish that’s just as indulgent, flavorful, and impressive as the original. With a few simple swaps, you can enjoy this elegant meal without the carb overload. Whether it’s for a special occasion or just a fancy dinner at home, this recipe will have everyone at the table asking for seconds—even those who aren’t on keto!

So, go ahead, give this Keto Beef Wellington a try, and watch as it becomes a go-to favorite in your keto recipe collection.