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Easy Keto Beef Wellington Recipe

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This Keto Beef Wellington recipe is a low-carb twist on the classic dish, featuring tender beef wrapped in savory prosciutto, rich mushroom duxelles, and a keto-friendly dough. Perfect for special occasions or when you want to enjoy a fancy meal without straying from your keto diet.

 

Ingredients

Scale
  • 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

For Keto “Pastry”:

  • 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

Optional:

  • 1 egg for egg wash

Instructions

  • Prep the Beef: Season the beef tenderloin generously with salt and pepper. Sear on all sides in a hot pan for 2 minutes per side. Set aside to cool.
  • Mushroom Duxelles: Sauté mushrooms, shallot, garlic, and thyme in butter until browned and moisture is evaporated (about 8-10 minutes). Season with salt and pepper. Set aside to cool.
  • Keto Dough: Melt mozzarella cheese in the microwave for 1 minute. In a bowl, combine almond flour, coconut flour, psyllium husk, and baking powder. Mix in melted cheese and beaten eggs to form a dough. Knead for a minute, then roll the dough between parchment paper into a rectangle.
  • Assemble: Lay prosciutto slices on plastic wrap. Spread the mushroom mixture over prosciutto. Brush the beef with Dijon mustard and place on top of the mushroom layer. Wrap the prosciutto around the beef using the plastic wrap. Then wrap the beef in the keto dough, sealing the edges.
  • Bake: Preheat oven to 400°F (200°C). Place the wrapped beef on a parchment-lined baking sheet. Brush with egg wash for a golden crust. Bake for 25-30 minutes, or until the internal temperature reaches 125°F for medium-rare.
  • Rest: Let the Keto Beef Wellington rest for 10 minutes before slicing and serving.

Notes

  • To avoid a soggy crust, ensure both the beef and mushroom duxelles are cooled before wrapping.
  • Use a meat thermometer to check for doneness. Medium-rare is achieved at 125°F internal temperature.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-beef-wellington/