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This keto version of the classic Beef Wellington delivers all the elegance and bold flavor of the original with none of the carbs. A juicy center-cut beef tenderloin is seared, coated in a rich mushroom duxelles, and wrapped in a golden almond flour-based crust.
Ideal for special occasions, this recipe requires patience and attention to detail, but the final presentation and savory payoff are well worth it.
• 2 lb beef tenderloin, trimmed
• 1 tbsp avocado oil
• 2 cups mushrooms, finely chopped
• 2 tbsp unsalted butter
• 2 tsp fresh thyme leaves
• 1 tbsp Dijon mustard
• 1 ½ cups almond flour
• 1 ½ cups shredded mozzarella cheese
• 2 tbsp cream cheese
• 1 large egg
• Salt and pepper to taste
1. Preheat oven to 400°F (200°C).
2. Sear tenderloin on all sides in avocado oil. Set aside to cool.
3. In a skillet, sauté mushrooms, butter, thyme, salt, and pepper until moisture evaporates. Let cool.
4. Spread Dijon mustard on cooled tenderloin and coat with mushroom mixture.
5. Make dough: Melt mozzarella and cream cheese, mix with almond flour and egg to form dough.
6. Roll out dough between parchment sheets. Wrap around tenderloin. Seal edges.
7. Bake 40–45 minutes until golden and internal temperature is 130°F for medium rare.
8. Rest 10 minutes before slicing.
