Keto Beef Wellington with Mushroom Duxelles

A sumptuous, keto-friendly twist on the classic Beef Wellington, featuring a succulent beef tenderloin wrapped in a flavorful mushroom duxelles, all encased in a golden, low-carb crust.

Course Dinner

Cuisine British

Keyword Keto Beef Wellington, Keto Dinner, Low Carb Beef Wellington, Mushroom Duxelles

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 650kcal

Equipment

Skillet
Food processor
Baking sheet
Parchment paper
Rolling pin
Pastry brush

Ingredients

For the Beef

2 lbs beef tenderloin (about 900g)
1 tsp sea salt (5g)
1 tsp black pepper (2g)
2 tbsp olive oil (30ml)

For the Mushroom Duxelles

2 cups cremini mushrooms, finely chopped (150g)
2 tbsp unsalted butter (30g)
1 shallot, minced (about 30g)
2 cloves garlic, minced (about 6g)
1 tsp fresh thyme leaves (1g)

For the Keto Pastry

1 ½ cups almond flour (150g)
¼ cup coconut flour (30g)
1 tsp xanthan gum (4g)
½ tsp salt (2g)
½ cup unsalted butter, cold and cubed (115g)
1 large egg (50g)
1 tbsp cold water (15ml)

Instructions

Preheat the oven to 400°F (200°C).
Season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on all sides until browned, about 1-2 minutes per side. Remove from heat and let cool.
For the mushroom duxelles, melt butter in the same skillet over medium heat. Add the shallot and garlic, cooking until fragrant. Stir in the chopped mushrooms and thyme, cooking until the mushrooms are golden and have released their moisture. Season with salt and pepper, then remove from heat and let cool.
To make the keto pastry, combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse to mix. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and cold water and pulse until a dough forms.
Between two pieces of parchment paper, roll the pastry dough into a rectangle large enough to wrap around the beef tenderloin.
Spread the cooled mushroom duxelles over the pastry, leaving a border at the edges.
Place the cooled beef tenderloin on the pastry and roll it up tightly, sealing the edges by pressing them together.
Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Make light scores on the pastry with a knife and brush with an egg wash for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and the beef reaches your desired level of doneness.
Let the Keto Beef Wellington rest for 10 minutes before slicing and serving.

Notes

Allow the beef to cool before wrapping in pastry to prevent the dough from getting soggy.

The internal temperature of the beef should reach 135°F (57°C) for medium-rare.

Resting is crucial for a juicy Wellington; do not skip this step.

For a glossy finish, use an egg wash made from 1 beaten egg and a tablespoon of water.

Nutrition