Tomtom Beef Wellington, with its rich and flavorful combination of beef, mushrooms, and puff pastry, is undeniably delightful. However, the traditional puff pastry is not keto-friendly. Let’s create a variant that aligns better with a ketogenic dietary approach.
Ingredients:
For the Beef:
- 1 kg beef tenderloin
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Fresh thyme and rosemary, finely chopped
- Dijon mustard for brushing
For the Mushroom Duxelles:
- 500g mushrooms (like cremini or white), finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
For the Keto Dough:
- 1 1/2 cups almond flour
- 3/4 cup coconut flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 eggs
- 1/4 cup melted butter
For the Wrap:
- 8-10 slices of prosciutto
Instructions:
1. Preparing the Beef:
- Season the beef with salt, pepper, garlic, and fresh herbs.
- In a hot pan with olive oil, sear the beef on all sides until it gets a nice crust. Allow it to cool.
- Brush the cooled beef lightly with Dijon mustard.
2. Preparing the Mushroom Duxelles:
- In a pan, melt butter and sauté onions and garlic until translucent.
- Add the mushrooms and cook until they release and then reabsorb their moisture. Season with salt and pepper.
- Continue cooking until the mixture becomes a paste-like consistency.
3. Preparing the Keto Dough:
- Combine almond flour, coconut flour, xanthan gum, and salt in a bowl.
- Mix in eggs and melted butter to form a dough.
- Roll the dough between two parchment papers until it’s thin and large enough to envelop the beef.
4. Assembling the Wellington:
- Lay out the prosciutto slices on a piece of cling film, slightly overlapping.
- Spread the mushroom duxelles over the prosciutto evenly.
- Place the beef on top and roll it tightly with the help of the cling film, and refrigerate for 15-20 minutes.
- Remove the cling film and wrap the beef with the keto dough, ensuring it’s fully enclosed.
- Place it seam-side-down on a baking sheet lined with parchment paper.
5. Baking:
- Preheat the oven to 200°C (approximately 390°F).
- Bake for 35-40 minutes until the dough turns golden brown.
- Allow it to rest for at least 10 minutes before slicing.
Serving Suggestion:
- Serve with a side of keto-friendly vegetables or a fresh salad.
- Consider making a keto-friendly sauce, perhaps a red wine reduction or a creamy mustard sauce, to serve alongside.
Note:
- Ensure that the beef is at room temperature before baking to allow for even cooking.
- You may use a meat thermometer to check the doneness to your liking (Rare: 50°C, Medium: 60°C, Well Done: 70°C).
Enjoy your keto beef Wellington, a decadent, and delicious low-carb spin on a classic dish!
