Impress your family or guests with a delicious, keto-friendly twist on the traditional Beef Wellington.
This keto beef Wellington recipe swaps high-carb puff pastry with our keto pastry dough and wraps the tender beef tenderloin in savory prosciutto, creating a golden, flaky crust that locks in flavor and moisture.
With a savory mushroom filling and a hint of horseradish-mustard flavor, this dish is indulgent yet low in carbs.
Why This Recipe Works on a Low-Carb Keto Diet
- Gluten-Free: The recipe is naturally gluten-free, making it suitable for keto and gluten-conscious eaters.
- Low-Carb Pastry: Uses a keto-friendly dough made from almond flour, coconut flour, eggs, and mozzarella cheese, replacing traditional puff pastry to keep carbs extremely low.
- Healthy Fats: Prosciutto, butter, and cheese provide rich flavors and the fats necessary for a satisfying keto meal.
- High-Quality Protein: Beef tenderloin delivers lean, protein-packed nutrition, perfect for keto macros.
- Low Net Carbs: Fiber from almond and coconut flour plus mushrooms keeps net carbs around 3.2 net carbs per serving.
- Flavorful Fillings: Mushroom duxelles and horseradish-mustard add savory depth without adding carbs.
It's almost that time of year again when family gatherings and holiday parties start.
If you're like me and love to host parties and are looking for something special to make the next time you have friends or family over, you're going to love this keto-friendly beef Wellington.
This recipe delivers all the richness and elegance of a classic Beef Wellington while staying completely keto and gluten-free, allowing you to enjoy a gourmet meal without compromising your low-carb lifestyle.
Plus, you can prepare your low carb side dishes while the is baking, saving you precious time when hosting gatherings!
Ingredients Needed For Low-Carb Beef Wellington
The following are the basic ingredients you'll need for this recipe. Note that the full printable recipe card is at the bottom of the page.
- Beef tenderloin: the star of the dish, providing a tender, juicy centerpiece.
- Salt and pepper: for seasoning and enhancing the natural flavor of the beef.
- Avocado oil and butter: used to sear the beef and cook the mushroom filling, adding richness.
- Mushrooms, onions, shallots, garlic, and thyme: create the flavorful duxelles filling, with moisture and depth.
- Worcestershire sauce: adds umami to the mushroom mixture.
- Horseradish and mustard: spread over the beef for a subtle kick that complements the mushrooms.
- Prosciutto: wraps the mushroom filling around the beef, keeping it moist while adding saltiness.
- Keto dough (almond flour, coconut flour, eggs, and mozzarella): forms the low-carb pastry crust that holds everything together.
- Egg wash: ensures a golden, glossy finish on the baked Wellington.
How to Make This Gluten-Free Beef Wellington
Begin by preparing the keto dough. Combine the flours and salt, then mix in melted butter and eggs to form a sticky mixture. Melt mozzarella cheese and knead it into the dough until smooth and cohesive.
Chill the dough to make it easier to roll later.
While the dough rests, trim and tie the beef tenderloin to help it maintain shape during cooking.
Season it generously, then sear it in hot oil until each side develops a rich, brown crust.
Remove from heat and set aside. In the same pan, cook the mushrooms, onions, shallots, garlic, thyme, and Worcestershire sauce until the mixture is tender and all moisture has evaporated, forming a flavorful duxelles.
Allow it to cool before assembling.
Spread the horseradish and mustard over the seared beef, then lay out overlapping slices of prosciutto.
Then spread the cooled mushroom mixture over the prosciutto, then place the beef in the center and roll it up tightly using plastic wrap.
Chill for a short period to help it hold its shape.
Roll out the chilled dough into a rectangle large enough to wrap the tenderloin.
Place the wrapped beef in the center, brush the edges with egg wash, and fold the dough over, trimming excess and sealing any cracks with wet fingers.
Chill briefly to firm the dough, then brush the top with egg wash, score lightly, and sprinkle with salt.
Bake the Wellington until the crust is golden and an instant-read thermometer inserted into the center reads medium-rare.
Allow the dish to rest before slicing, which helps retain the juices. Serve warm, and enjoy a restaurant-quality keto meal at home.
Leftover slices can be reheated, though the crust may lose some crispness.
The Right Temperature For Beef Doneness
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The best way to ensure juicy beef every time is to use an instant-read thermometer and check the internal temperature to determine the level of doneness.
To check the temperature of beef, insert a meat or instant-read thermometer into the thickest part of the cut.
In order to achieve an accurate reading, it's important to get close to the center.
Here is a simple breakdown of the different degrees of doneness before any resting time. Letting the beef rest for a few minutes before slicing and serving will produce juicer meat.
For best results, keep in mind that this causes some carryover cooking that can raise the internal temperature of the meat up to five degrees.
- Rare Beef: 115 to 120 F
- Medium-Rare Beef: 120 to 125 F
- Medium Beef: 130 to 135 F
- Well-Done Beef: 150 F
Keto Sides to Serve with Beef Wellington
No Beef Wellington dinner is complete without the perfect keto-friendly sides. These accompaniments add flavor and texture while keeping your meal low in carbs.
These sides elevate this dish into a complete, show-stopping dinner.
- Cauliflower Mash: A creamy, low-carb alternative to mashed potatoes that pairs perfectly with the rich beef and mushroom flavors.
- Asparagus Salad:Adds a fresh, crisp element to the plate and balances the richness of the Wellington.
- Keto Green Beans Almondine: This classic French dish provides texture and a touch of earthiness.
- Keto Mac & Cheese:Made with roasted cauliflower and a rich cheese sauce, this side is rich yet low in carbs.
- Keto Cheesy Scalloped Turnips: Made with turnips instead of traditional potatoes, it has all the flavor of the classic dish without all the carbs.
- Creamy Horseradish Sauce: A tangy, keto-friendly accompaniment that complements the beef and adds a little heat for extra flavor.
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When we decided to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God's intervention is putting it mildly. When we followed the Holy Spirit's lead to embrace the ketogenic diet and combine it with our faith, we got on the path to real transformation.
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Keto Beef Wellington, Gluten-Free
This gluten-free Keto Beef Wellington with tender beef, mushroom filling, and low-carb crust, is perfect for special occasions!
Ingredients
- 1 center-cut beef tenderloin, about 2 pounds
- 1 ½ teaspoons of coarse salt
- 2 tablespoons of avocado oil
- ½ teaspoon of freshly ground black pepper
- 2 tablespoons of unsalted butter, softened
- 1 ½ tablespoons of prepared horseradish
- 1 ½ tablespoons of spicy brown mustard
- 1 pound of finely chopped mushrooms
- ¼ cup finely chopped onion
- 2 medium shallots, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon of dried thyme
- 1 tablespoon of Worcestershire sauce
- 6 slices of prosciutto
Keto Dough
- ½ cup of unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup of finely milled flour measured and sifted
- ½ cup of coconut flour
- ½ teaspoon of salt
- 2 cups of shredded mozzarella cheese
Egg Wash
- 1 egg, room temperature
- 1 tablespoon of water
Instructions
Keto Dough
- In a medium bowl, combine the almond flour, coconut flour, and salt. Set aside.Note: For a nut-free option, substitute almond flour with sunflower seed flour.
- Melt the butter and set it aside to cool slightly.
- Add the melted butter to the dry ingredients and mix until combined.
- Add the eggs and mix again until a dough starts to form.
- Melt the mozzarella cheese in the microwave for 90 seconds, stirring halfway through. (Alternatively, melt it in a double boiler until smooth.)
- Add the melted cheese to the dough mixture and knead it until fully incorporated.Tip: Use two sheets of parchment paper or a stand mixer with a dough hook to prevent sticking.
- Once the dough is well mixed and cohesive, shape it into a disc between two sheets of parchment paper and refrigerate for 20 minutes.Chilling helps make rolling easier.
- While the dough chills, prepare the beef and mushroom filling.
- Make the egg wash by whisking 1 egg with 1 tablespoon of water. Set aside.
Directions
- Trim any fat and silverskin from the beef tenderloin.
- Tie the tenderloin with butcher’s twine at 1-inch intervals to help it hold its shape.
- Season the beef on all sides with salt and pepper.
- Heat avocado oil in a cast iron or stainless steel skillet over high heat until just smoking. Sear the tenderloin on all sides until well browned, about 8-10 minutes total. Transfer to a plate and remove the twine.
- In the same skillet, reduce the heat to medium-high. Add butter, onion, garlic, shallots, thyme, Worcestershire sauce, and mushrooms.Cook until browned and all the moisture evaporates, about 10 minutes. Set aside to cool.
- In a small bowl, mix the horseradish and spicy brown mustard. Spread this mixture all over the cooled tenderloin.
- On a large piece of plastic wrap, lay out the prosciutto slices, overlapping slightly to form a sheet large enough to wrap the tenderloin.
- Spread the mushroom mixture evenly over the prosciutto.
- Place the tenderloin in the center and roll the prosciutto and mushroom mixture around it, using the plastic wrap to form a tight log.Twist the ends of the wrap to seal, and refrigerate for 20 minutes.
- Roll the chilled dough between two sheets of parchment paper into a rectangle at least 4 inches wider than the tenderloin.Make sure the dough is no thicker than ¼ inch to ensure proper baking.
- Remove the top parchment sheet and transfer the dough to a plate or flat surface.
- Unwrap the tenderloin and place it in the center of the dough. Brush the edges of the dough with the egg wash.
- Fold the dough around the tenderloin, trimming excess dough if needed. Use wet fingers to seal any cracks or tears.
- Place the wrapped tenderloin seam-side down on a plate or tray and refrigerate for 15 minutes.
- Preheat the oven to 400°F (200°C).
- Transfer the wrapped beef to a parchment-lined baking sheet. Brush the top with egg wash.
- Lightly score the top with a sharp knife (do not cut through the dough) and sprinkle with coarse salt.
- Bake for 30–35 minutes, or until the crust is golden and the internal temperature reaches 125–130°F for medium-rare. Use an instant-read thermometer inserted in the center at multiple angles for accuracy.
- Remove from the oven and let rest for 10 minutes before slicing into 1-inch thick slices.
Nutrition Information:
Yield: 6 Serving Size: 6Amount Per Serving: Calories: 550Total Fat: 45gCholesterol: 195mgSodium: 400mgCarbohydrates: 7gNet Carbohydrates: 3.2gFiber: 3.8gProtein: 35g
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