Keto Recipe: Low-Carb Beef Wellington

Cooking Information

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Rest Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Calories: 520 per serving
• Protein: 48g
• Fat: 35g
• Net Carbs: 4g
• Servings: 4
• Difficulty: Advanced

Ingredients

For the Beef:

• 2 lb center-cut beef tenderloin
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

For the Cauliflower Crust:

• 2 heads cauliflower, riced
• 2 cups grated Parmesan
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

For the Mushroom Duxelles:

• 1 lb mushrooms, finely chopped
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Instructions

Prepare Cauliflower Crust:

1. Rice cauliflower in food processor
2. Microwave 4-5 minutes, let cool
3. Squeeze out all moisture using cheesecloth
4. Mix with eggs, parmesan, seasonings
5. Spread on parchment, bake at 400°F for 20 minutes

Prepare Mushroom Duxelles:

1. Process mushrooms until finely chopped
2. Sauté with butter, garlic, thyme until moisture evaporates
3. Cool completely
4. Prepare Beef:

Season tenderloin with salt and pepper

1. Sear in hot pan, 2-3 minutes per side
2. Brush with Dijon mustard
3. Chill 30 minutes
4. Assembly:

Lay out cauliflower crust

1. Spread mushroom duxelles
2. Place beef in center
3. Wrap carefully using parchment
4. Chill 15 minutes
5. Baking:

Preheat oven to 400°F

1. Place seam-side down on baking sheet
2. Bake 35-40 minutes for medium-rare
3. Rest 10 minutes before slicing

Pro Tips

• Rice cauliflower in small batches for even texture
• Squeeze all moisture from cauliflower using cheesecloth
• Use a food processor for perfectly chopped mushrooms
• Let the tenderloin come to room temperature before cooking