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–+ servings

Carnivore Beef Wellington

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Prep Time 15 minutes
Cook Time 30 minutes
Course Beef and Lamb, Carnivore
Cuisine American, CARNIVORE
Servings 6
Calories 404.3

Equipment

Food Processor

Ingredients
  

DUXELLES:

  • 16 ounces button mushrooms cleaned
  • 2 cloves garlic
  • 1/2 teaspoon Redmond Real salt
  • 1/2 teaspoon ground black pepper
  • 1 sprig fresh Thyme

BEEF:

  • 24 ounces beef tenderloin filets (venison or elk back straps or filet mignon will work)
  • 3/4 teaspoon Redmond Real salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons Primal Kitchen Dijon mustard
  • 10 slices Prosciutto

BEEF WELLINGTON PASTRY:

  • 3/4 cup mozzarella cheese shredded
  • 2 tablespoons cream cheese softened
  • 3/4 cup pork rind crumbs
  • 1 large egg
  • 1 large egg yolk

Instructions
 

  • Place all the duxelles ingredients into a food processor. Process until small pieces (do not puree). The goal is to achieve a finely chopped texture, not puree the mushrooms.
  • Lightly grease a skillet with butter. Add the duxelles and sauté until lightly browned and most of the water has evaporated. Set aside.
  • Lay a sheet of wide parchment or plastic wrap out on the counter. Place 4 or 5 slices of prosciutto, long sides overlapped by ½-inch or so, on the plastic wrap.
  • Spread the duxelles over the center of the prosciutto. Set aside.
  • Preheat a skillet over medium-high heat. Melt the butter then brown just the outside of the meat on all sides, including the top and bottom. Transfer to a plate. While the meat is still hot, brush it all over with the dijon mustard.
  • Place the meat on top of the duxelles, towards one end of the rectangle.
  • Roll the whole thing up using the parchment or plastic wrap to assist. Twist the ends of the plastic wrap tightly so that the Wellington looks shaped like a candy roll.
  • To make the carnivore pastry dough, place the mozzarella and the cream cheese in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well. Add the pork rind crumbs and egg. Use a spatula to combine well.
  • Roll the dough flat between two pieces of parchment paper.
  • Place the prosciutto-wrapped beef in the middle and wrap the dough around the meat, sealing the edges.
  • Flip the whole thing over so that edges/seams are at the bottom. Brush with a beaten egg yolk.
  • Bake for 45 minutes in a 425 degree F oven (tent with foil if the pastry is getting too brown after 20 minutes). Allow to rest for 10 minutes before cutting.

Nutrition

Calories: 404.3 | Fat: 22.1g | Protein: 46.8g | Carbohydrates: 2.6g | Fiber: 0.4g | P:E Ratio: 1.9