Cheese With Almond Flour Pastry Beef Wellington

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Juicy beef tenderloins, savory mushroom duxelles, salty prosciutto, and crisp pastry summarize what this luxurious, low carb beef wellington is all well-nigh.

Beefiness wellington is my favorite thing to brand each twelvemonth for Christmas. The beefiness wellington I usually make is basically Gordon Ramsay'due south recipe with a few of my own tweaks.

Typical beef wellington calls for puff pastry. Which tastes seriously amazing! Nevertheless, information technology is most definitely not Trim Healthy Mama friendly. So I dived in to create a THM friendly version of this beef wellington dish.

I chose to make a pastry that is essentially a fat head bread. If you're unfamiliar with this, fatty caput is a bread made using mozzarella as the base. The result is a fatty, delicious, low carb chaff.

The beef wellington that came of my work is, according to my husband, just every bit good as the original Chef Ramsay version…simply healthy!

This recipe does accept a footling extra try (nothing difficult, just quite a few steps) to fix, making it corking for special occasions. Yous can brand it ahead of time and bake it the twenty-four hour period of your special occasion.

Some other neat thing most this recipe is that the blazon of meat you can utilise is flexible. Use beefiness tenderloins, filet mignon, elk or deer tenderloins (I oftentimes use elk backstraps from an elk my hubby shot for this special dish), or even craven breasts if you want.

P.S. You can go the spiffy plastic wrap dispenser as illustrated in the recipe here.

Beef Wellington Video

Below is a video that my 11-twelvemonth-old son did making my beef wellington recipe for his Trim and Tiny Cooking evidence!

Beef Wellington

Juicy beefiness tenderloins, savory mushroom duxelles, salty prosciutto, and crisp pastry summarize what this luxurious, depression carb beefiness wellington is all near.

Prep Time 35 mins

Melt Time 30 mins

Total Time 1 hr v mins

Course Main Course

Cuisine English

Servings half-dozen servings

Calories 397

For Duxelles

• ▢ 16 ounces crimini mushrooms (heads and stems)
• ▢ ii cloves garlic
• ▢ ½ teaspoon mineral salt
• ▢ ¼ teaspoon basis black pepper
• ▢ 1 sprig fresh thyme

For Meat

• ▢ 24 ounces beef tenderloin (venison or elk backstraps or filet mignon work too), cutting into ii chunks
• ▢ ½ teaspoon mineral salt
• ▢ ¼ teaspoon basis black pepper
• ▢ one tablespoon unsalted butter
• ▢ 2 tablespoons dijon mustard
• ▢ 10 slices prosciutto ham
• ▢ 1 egg yolk
• ▢ coarse mineral salt for sprinkling

For Pastry

• ▢ 8 ounces shredded mozzarella cheese
• ▢ three ounces ⅓ fat foam cheese
• ▢ one cup THM Baking Blend
• ▢ 1 teaspoon dried parsley flakes
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon blistering soda
• ▢ ½ teaspoon garlic pulverization
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon mineral salt
• ▢ 1 big egg

Cook Mode Prevent your screen from going dark while using this recipe.

For Duxelles

• Put all (or some–you may demand to do this in batches, depends on the size and ability of your food processor) the duxelles ingredients into a food processor. Procedure until modest pieces result. The goal is to reach a finely chopped texture, not puree the mushrooms.
  

  

• Lightly grease a skillet with kokosnoot oil cooking spray. Add the duxelles and sauté until lightly browned and near of the water has evaporated. It should be crumbly and somewhat dry.
  

For Meat

• Lay a canvas of wide plastic wrap (or two sheets of regular plastic wrap, side past side, overlapping by several inches) on the counter.
  

• Place 4 or 5 slices of prosciutto, long sides overlapped past ½-inch or then, on the plastic wrap.
  

  

• Spread half of the duxelles over the centre of the prosciutto
  

• Preheat a skillet over medium-high oestrus. Cook the butter then dark-brown merely the outside of the meat pieces on all sides, including the top and bottom. Transfer to a plate.
  

• While the meat is nonetheless hot, brush it all over with the dijon mustard.
  

• Place one piece of meat atop the duxelles, towards one cease of the rectangle.
  

  

• Curl the whole thing upward using the plastic wrap to assistance you along, but being careful non to whorl the plastic wrap into the wellington.
  

• Twist the ends of the plastic wrap tightly so that the wellington looks shaped like a candy curlicue.
  

  

• Pop in the fridge. Repeat process with the remaining prosciutto, duxelles, meat, and mustard.
  

For Pastry

• Heat oven to 400° Fahrenheit. Line a baking sail with parchment newspaper or a silicone blistering mat; set aside.
  

• Lightly spray a small saucepan with nonstick coconut oil cooking spray. Rut on medium-low heat. Add the cheese and cream cheese, stirring constantly, until melted, completely blended, and stretchy. Alternatively, you can add the cheese and cream cheese to a glass bowl and microwave it, 30 seconds at a fourth dimension, stirring in between, until melted, well blended, and stretchy.
  

• Meanwhile, in a medium bowl, mix together the Baking Blend, parsley, garlic powder, onion powder, and salt.
  

• Add the powdered mixture to the cheese mixture. Begin stirring it. Add the egg and stir the residual of the mode. If you like, once the mixture has cooled plenty you tin touch it (but still very warm), you tin can knead it to mix it the residual of the way. A stretchy, smooth, still warm dough should event.
  

• Lay another wide sail of plastic wrap onto the counter (or two regular width sheets, overlapped past several inches). To keep it from moving while rolling the dough, you can put a tiny bit of water on the counter beginning so that it "sticks" to the counter.
  

• Roll one-half the pastry dough out onto the plastic wrap until a ¼-inch thick rectangle virtually 14 inches long by 12 inches wide (give or take–depends on size of meat) results.
  

  

• Remove one of the wellingtons from the refrigerator and carefully remove and discard of its plastic wrap.
  

• Identify the wellington curl towards one of the curt ends of the pastry dough and roll upward tightly, using the plastic wrap to assistance (but being careful non to get the plastic wrap rolled into the wellington). Cut off any backlog dough as necessary to proceed the dough from overlapping much.
  

• Twist the ends of the plastic wrap so that the wellington, with pastry and all, is pressed into a candy roll shape.
  

  

• Pop in the fridge for almost 10 minutes.
  

• Echo steps 7-ten with the remaining dough and wellington.
  

• Once both wellingtons accept done their concluding arctic, remove and discard the plastic wrap and place the wellingtons on the prepared blistering sail.
  

• Using the blunt side of a pocketknife, make line indentations of your choosing on the dough (this step is optional but makes it look fancy).
  

  

• Brush the pastry with egg yolk. Sprinkle on some coarse mineral salt.
  

• Pop in the oven and bake for 25 to 45 minutes, give or take, until chaff is golden brown and the meat has reached your desired temperature.
  

• Allow to cool for 10 minutes before slicing and serving.
  

Serving: one serving Calories: 397 kcal Carbs: five g Protein: 39 yard Fat: 24 g Fiber: 1 chiliad

Nutrition & Diet Disclaimer

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Source: https://tjstaste.com/beef-wellington/

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