Prep time: 20 minutes Cook time: 40 minutes Servings: 4
Ingredients
• 2 (4 oz / 113.4 g) grass-fed beef tenderloin steaks
• 0.5 oz (14.2 g) butter
• 4 oz (113.4 g) mozzarella cheese, shredded
• 2 oz (56.7 g) almond flour
• 2 oz (56.7 g) liver pâté
Instructions
1. Preheat Oven & Prep Steaks: Preheat your oven to 400°F (200°C). Grease a baking sheet. Season the beef tenderloin steaks generously.
2. Sear the Steaks: Melt the butter (0.5 oz / 14.2 g) in a skillet over medium-high heat. Sear the steaks for 3 minutes on each side. Remove the steaks from the skillet and set them aside to cool.
3. Make the Keto Dough: Place the mozzarella cheese (4 oz / 113.4 g) in a microwave-safe bowl and melt it (about 60-90 seconds). Add the almond flour (2 oz / 56.7 g) to the melted cheese and stir quickly until a uniform dough forms.
4. Roll the Dough: Place the dough between two pieces of parchment paper and roll it out into a flat sheet. Remove the top piece of parchment paper and cut the dough into 4 equal pieces.
5. Assemble the Wellingtons: Spread 0.5 oz (14.2 g) of pâté onto the center of each of the 4 dough pieces. Place one seared steak on top of the pâté.
6. Wrap and Bake: Carefully fold the dough up and over each steak, pinching the seams to seal it completely. Arrange the wrapped Wellingtons on the prepared baking sheet.
7. Bake: Bake for 30 minutes, or until the dough is golden brown.
Nutrition (per serving)
• Calories: 545
• Total Fat: 36.6g
• Fiber: 3g
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