Do you want to prepare an elegant English dish for your date night but too afraid you might mess up your diet?
No need to worry because here’s a quick and easy way to cook Wellington beef, a classic English meal with a couple of modifications to suit your American tastebuds.
In order to provide energy for your body while working on your keto diet, protein is a definite must have. And there’s no better way to stuff some protein in your meal than a juicy beef steak.
Meat is the main ingredient in this dish, as it is the most ideal protein source. The great thing about meat is that it quenches your cravings for little snacks in between meals because it is quite heavy on the stomach.
The usual way to prepare this is baking the beef in puff pastry and adding some mushrooms (or even a mushroom platter!) to complete the taste.
Of course, to make it keto-friendly, we will only use keto friendly ingredients so you can both enjoy a sumptuous meal all while losing those extra fats.
The pastry will be made out of dough from different kinds of cheese since they have a myriad of vitamins, healthy fats, and other essential elements that are good for your beauty and health.
This dough will be mixed in with some almond flour instead of regular flour to minimize the carbohydrates. Finish the dish will tasty seasonings and herbs and voila! The perfect meal for a keto diet dinner date!
Let’s Ketofy It!
While preheating the oven at 425 F, season the halved meat with pepper and salt.
Sear in hot olive oil for about 2 to 3 minutes. Set aside to cool.
Saute the thyme and chopped mushrooms in the same pan over medium heat. Keep mixing until they soften. Set aside.
Making the dough: Mix all of the dough ingredients in a bowl then let them melt in the microwave for a minute. Take out then stir and reheat for one more minute.
Roll this dough until flat before cutting it in half.
Making the fillings: On a flat chopping board, lay a prosciutto slice, add the cooked mushrooms on top, then layer with the cooked meat. Roll the slice over.
Afterwards, spread the liver pate all over, then place the meat on top. Wrap all the edges securely. Make two of these burgers with the remaining ingredients.
Place the burgers in the preheated oven and wait for about 15 to 20 minutes to cook.
Serve in a plate with your favorite greens.
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Keto Beef Wellington
Ingredients
For the dough:
- 1/2 cup mozzarella shredded
- 1/4 cup almond flour
- 1 tbsp Parmesan cheese
- 1 tbsp cream cheese
For filling:
- 3 oz tenderloin steak cut in half
- 2 slices prosciutto
- 2 oz button mushrooms finely chopped
- 2 tbsp liver pate divided
- 2 tbsp olive oil divided
- 1 sprig fresh thyme
- salt and black pepper to taste
Instructions
- Set the oven to 425 F to preheat.
- Half each meat before rubbing in some salt and pepper. Pan fry in heated oil for around 2 to 3 minutes each side. Transfer to a plate to cool.
- Set the same pan over medium heat and saute the thyme with the chopped mushrooms. Mix continuously to soften the ingredients.
- When the ingredients are cooked enough, start making the meat roll. The first layer is a prosciutto slice, then an evenly spread cooked mushroom (take only half of the fried mushrooms), and the last layer is the cooked steak. Roll the layers together.
- Combine all of the cheese in a bowl together with almond flour. Let sit in the microwave on high for 60 seconds. Remove from the microwave and mix before replacing in the for another minute.
- Once the dough is ready, transfer it to a parchment paper and place another piece of parchment on top. Take out your rolling pin and start flattening the dough. If you’re satisfied with the outcome, remove the second parchment off, divide the flat dough into two then cover one piece with one tablespoon of liver pate. Set the meat roll you did earlier on the liver and seal the edges so the roll will not come out.
- Repeat the same process for another burger.
- Bake the burgers for 15 to 20 minutes or wait until the dough turns golden.
- Transfer to a serving plate and let stand for about 2 to 5 minutes to cool. Add some leafy greens to taste.
Video
Notes
Nutrition/Macros
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