Go Back
–+ servings
Show-Stopper Keto Beef Wellington – vegetarian recipe
Stav Kogan

Show-Stopper Keto Beef Wellington

A show-stopping Keto Beef Wellington featuring a tender, grass-fed beef tenderloin and a rich layer of liver pâté, all encased in a savory, golden-brown 'fathead' dough made from mozzarella and almond flour.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 serving
Calories: 545
Ingredients Method Nutrition

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
  • 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.
  • 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.

Method
 

  1. Prepare for Baking: Preheat your oven to 400°F / 200°C.
  2. Line a baking sheet with parchment paper.
  3. Pat the tenderloin steaks dry with a paper towel and season them generously on all sides with salt and pepper.
  4. Sear the Tenderloin: Melt the butter in a heavy-bottomed skillet over medium-high heat.
  5. Once shimmering, carefully place the steaks in the pan and sear for 2-3 minutes per side, until a deep golden-brown crust forms.
  6. Remove the steaks from the skillet and set them on a wire rack to cool completely.
  7. 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.
  8. Roll Out the Dough: Place the warm dough between two sheets of parchment paper.
  9. Using a rolling pin, roll it out into a large rectangle, about 1/8-inch thick.
  10. Remove the top layer of parchment and cut the dough into four equal squares.
  11. Assemble the Wellingtons: Spread a thin, even layer of liver pâté (about 0. 5 oz / 14 g) onto the center of each dough square.
  12. Place one cooled, seared steak on top of the pâté.
  13. 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.
  14. Place the wrapped Wellingtons seam-side down on the prepared baking sheet.
  15. Bake to Perfection: Bake for 25-30 minutes, or until the pastry is a deep golden brown and cooked through.
  16. Let the Wellingtons rest for 5-10 minutes before serving to allow the juices to redistribute.
  17. 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.

Nutrition

Calories: 545kcalCarbohydrates: 8gProtein: 42gFat: 36.6g

Tried this recipe?

Let us know how it was!