My son Kai and I love to watch Hell’s Kitchen with Gordon Ramsey. On the show they have Beef Wellington as a signature dish. Kai asked if I could create a keto or carnivore Beef Wellington for him so I did!
Our dream is to own a restaurant and during the Holidays, I would have my Carnivore Wellington on the menu!
HOW TO MAKE CARNIVORE BEEF WELLINGTON
If you haven’t noticed, I do not allow advertising on my site.
I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.
Instead, I have created a shopping list where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive).
I have done a lot of detective work and found the lowest prices on for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements, and skin products are on my list.
I rarely waste time in the grocery store because I find everything online for a way better price!
All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission that helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).
I also have GREAT HOLIDAY GIFT IDEAS on the list!
Carnivore Beef Wellington
-
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 butter in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir 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.
Calories: 404.3 | Fat: 22.1g | Protein: 46.8g | Carbohydrates: 2.6g | Fiber: 0.4g | P:E Ratio: 1.9
“I started “trying” Carnivore on my own by just joining groups, reading information etc. Since I have autoimmune diseases and had heard that carnivore is the ultimate elimination diet it sounded like a win. I knew about you all from being keto.
My start weight when I started on my own was 254. Like I said I have autoimmune stuff, Hashimoto, fibromyalgia, chronic pain, and fatigue. I have not been back to Dr to see if my medication has changed any. My weight today is 195.6.
The thing that has shocked..impressed.. blown my mind is the changes in my body composition. The weight does not feel to me like it is dropping as fast as I would like but the changes in the way my body shape is truly shocking to me.
My appreciation to Maria Emmerich is beyond measure. Having the meal plan laid out for me. Learning new ways to cook and rethink food that the first challenge has taught me is making me even more excited to grow and learn so much more in the next challenge. Thank y’all both from the bottom of my heart for being there to guide me in basically relearning the proper way to feed/fuel my body.
I still feel tired. Although it’s better it is still a big pain in the booty. With that being said I have not felt this good in years.” – Kay
PS- A little explanation I have size dysmorphia so I honestly did not know if this was even worth sharing… I can’t see it. Even though I could put on a size 14 shorts that are a size smaller than the blue ones in the after picture.
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
