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Keto Beef Wellington
keto beef wellington
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 35 minutes
Servings
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
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 35 minutes
Servings
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
keto beef wellington
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. Set the oven to 425 F to preheat.
  2. 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.
  3. Set the same pan over medium heat and saute the thyme with the chopped mushrooms. Mix continuously to soften the ingredients.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat the same process for another burger.
  8. Bake the burgers for 15 to 20 minutes or wait until the dough turns golden.
  9. Transfer to a serving plate and let stand for about 2 to 5 minutes to cool. Add some leafy greens to taste.
Recipe Notes

Macros (per serving): Calories: 414– Fat: 33.8g – Net carbs: 3.5g (total carbs: 4.8g, fiber: 1.3g) – Protein: 24g

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