Beef Wellington is a traditional British recipe that is extra comforting. We created our own recipe for a low carb Beef Wellington that is sure to please the whole crowd!
Prep Time: 10 minutes
Cooking Time: 45 minutes
1 pound of tri-tip roast
2 tablespoons ghee or butter
½ medium yellow onion, peeled & minced
2 garlic cloves, peeled & minced
2 teaspoons sea salt
½ teaspoon black pepper
2 cups sliced cremini mushrooms, minced
6 slices of prosciutto
2 cups shredded mozzarella
1 cup almond flour
1 large egg + 1 egg to brush the dough when baking
1 teaspoon baking powder
Heat ghee or butter in a large skillet set to medium-low heat.
Add onion and garlic to the skillet and season with sea salt and black pepper.
Sauté until soft, about 5 minutes.
Add in minced mushroom and sauté until the very soft and the water from the mushrooms has cooked out, about 10 minutes. Set aside on a plate.
In the same skillet, increase the heat to medium-high. When very hot, sear each side of the tri-tip so that it is browned on all sides, about 1 minute per side. Set aside on a plate and spread with Dijon mustard.
Place an 11x17” sheet of plastic wrap or parchment paper flat on the counter and create a rectangle shape with the prosciutto, layering two rows of 3 slices each.
Spread the onion and mushroom mixture over all of the prosciutto.
Place the tri-tip in the center of the prosciutto with onion and mushroom and lifting the plastic wrap or parchment, carefully wrap around the tri-tip so that the meat is entirely covered. Press the prosciutto firm around the meat.
Preheat your oven to 400 degrees Fahrenheit.
Prepare the dough by melting the mozzarella cheese in a glass bowl in the microwave on 30-second intervals, stirring in-between intervals, until the cheese is all melted.
Pulse in a food processor with the almond flour, 1 egg and baking powder until well-combined.
Place an 11x17” sheet of parchment paper on the counter and set the dough in the center of the paper. Place another sheet of parchment paper on top of the dough and using a rolling pin, spread dough into an even layer large enough to wrap around your tri-tip.
Remove the top piece of parchment paper and place the tri-tip in the center of the dough. Gently lift the dough up by holding the edges of the parchment paper and secure it around the entire tri-tip. Secure the ends of the dough with your hands, making sure the dough is snug around your meat.
Create slits on the dough with a knife. You can make the slits any pattern that you like.
Place on a large baking sheet lined with parchment paper and brush with egg.
Bake in the oven for 40 minutes for medium rare, covering with foil after 20 minutes.
Allow to cool for a few minutes prior to slicing.
Serve between 8, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 6