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Paleo Beef Wellington

Ingredients

  • 1 kg 2.2 lbs grass-fed beef tenderloin
  • 200 g 7 oz mushrooms, finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons 30 ml ghee
  • 100 g 3.5 oz prosciutto slices
  • 1 large egg beaten
  • 1 sheet of paleo-friendly puff pastry made with almond flour and tapioca starch
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 200°C (390°F).
  • In a pan, heat ghee over medium heat. Add onions, garlic, and mushrooms. Cook until the mixture is dry. Season with salt and pepper.
  • Sear the beef tenderloin in a hot pan until browned on all sides. Let it cool.
  • Lay out the prosciutto slices on a piece of plastic wrap, overlapping slightly. Spread the mushroom mixture over the prosciutto.
  • Place the beef on top and roll it up tightly using the plastic wrap. Chill in the fridge for 15 minutes.
  • Roll out the paleo puff pastry and wrap it around the beef. Brush with beaten egg.
  • Bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking.
  • Let it rest for 10 minutes before slicing.