The Ultimate Show-Stopper for Your Keto Table
Craving the ultimate celebratory meal but sticking to your keto lifestyle? Look no further than this show-stopping Keto Beef Wellington. We’ve swapped traditional puff pastry for a savory, golden-brown ‘fathead’ dough made from mozzarella and almond flour. It perfectly encases a tender, grass-fed beef tenderloin and a rich layer of liver pâté. This isn’t just a low-carb alternative; it’s a culinary masterpiece in its own right, guaranteed to impress anyone at your dinner table.
Ingredients
• 4 grass-fed beef tenderloin steaks, about 4 oz / 113 g each
• 0.5 oz / 14 g butter
• 4 oz / 113 g shredded low-moisture mozzarella cheese
• 2 oz / 57 g super-fine almond flour
• 2 oz / 57 g liver pâté
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Prepare for Baking: Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper. Pat the tenderloin steaks dry with a paper towel and season them generously on all sides with salt and pepper.
2. Sear the Tenderloin: Melt the butter in a heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place the steaks in the pan and sear for 2-3 minutes per side, until a deep golden-brown crust forms. Remove the steaks from the skillet and set them on a wire rack to cool completely.
3. Create the Fathead Pastry: In a microwave-safe bowl, melt the shredded mozzarella cheese for 60-90 seconds, until fully melted and bubbly. Immediately add the almond flour and stir vigorously with a spatula until a smooth, uniform dough comes together.
4. Roll Out the Dough: Place the warm dough between two sheets of parchment paper. Using a rolling pin, roll it out into a large rectangle, about 1/8-inch thick. Remove the top layer of parchment and cut the dough into four equal squares.
5. Assemble the Wellingtons: Spread a thin, even layer of liver pâté (about 0.5 oz / 14 g) onto the center of each dough square. Place one cooled, seared steak on top of the pâté.
6. Wrap and Seal: Gently fold the sides of the dough up and over each steak, trimming any excess. Pinch the seams together firmly to create a complete seal. Place the wrapped Wellingtons seam-side down on the prepared baking sheet.
7. Bake to Perfection: Bake for 25-30 minutes, or until the pastry is a deep golden brown and cooked through. Let the Wellingtons rest for 5-10 minutes before serving to allow the juices to redistribute.
Nutritional Information
• Nutrition (per serving)
• Calories: 545
• Total Fat: 36.6g
• Fiber: 3g
Pro Tips
• Ensure the seared steaks are completely cool before wrapping them in the dough. A warm steak will melt the cheese-based pastry and result in a soggy bottom.
• Work with the fathead dough while it’s still warm. If it becomes stiff and hard to roll, microwave it for 10-15 seconds to make it pliable again.
• For a perfect medium-rare interior, use an instant-read thermometer. Pull the Wellingtons from the oven when the steak’s internal temperature reaches 125-130°F (52-54°C). The temperature will continue to rise as it rests.
• For an extra-glossy, golden-brown finish, whisk one egg with a tablespoon of water and brush it over the pastry just before baking.
FAQ
Q: What is the pastry made of in this Keto Beef Wellington
A: This recipe uses a savory, golden-brown ‘fathead’ dough made from low-moisture mozzarella cheese and super-fine almond flour as a low-carb alternative to traditional puff pastry.
Q: How do I prevent my keto wellington from getting soggy
A: To prevent a soggy bottom, ensure the seared beef tenderloin steaks are completely cool before you wrap them in the fathead dough. A warm steak will melt the cheese-based pastry.
Q: What is the best way to get a golden brown finish
A: For an extra-glossy, golden-brown crust, the recipe recommends whisking one egg with a tablespoon of water and brushing this egg wash over the pastry just before baking.
Q: What internal temperature is a medium-rare Keto Beef Wellington
A: For a perfect medium-rare interior, you should remove the Wellingtons from the oven when the steak’s internal temperature reaches 125-130°F (52-54°C). The temperature will continue to rise as it rests.
