Keto Beef Wellington
Looking to surprise your significant other or friends and family with a fancy feast, but don’t know what to make? Me too. One dish I see at pricey restaurants is Beef Wellington. A seared tenderloin, wrapped in puff pastry and stuffed with pate. I’ve decided to attempt a low-carb version.
This makes a total of 4 servings of Beef Wellingtons. Each
serving comes out to be 307.5 Calories, 22.66g Fats, 2.31g Net Carbs, and 23.6g
Protein.
The Preparation
- 2 (113g-each) tenderloin steaks, halved
- Salt and pepper to taste
- 1 tablespoon butter
- 1 cup shredded mozzarella cheese
- ½ cup almond flour
- 4 tablespoons liver pate
The Execution
- Season your steaks with salt and pepper.
- Melt your butter on medium-high heat.
- Once your butter is melted and bubbling, place your meat gently on the pan. It should start to sizzle and sear your steak.
- Turn the steaks every 2-3 minutes, making sure you’ve seared each side before taking them off the heat and letting them cool completely. This is a vital step!
- As you let the steaks cool, heat up your mozzarella cheese in the microwave - roughly 1 minute.
- Quickly stir in your almond flour. It will form a dough as you stir.
- While it’s still hot, place your dough on a piece of parchment paper.
- Place another piece of parchment paper on top of the dough and use a rolling pin to make the dough flat.
- Place a tablespoon of pate onto the dough, in a spot big enough for one piece of meat.
- Cut out the dough so you are able to form a ball around the meat, with the pate inside.
- Continue with the rest of the dough & meat.
- Bake at 400°F until the pastry is a golden brown color, roughly 20-30 minutes.
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