No-Pastry Beef Wellington Recipe [Paleo, AIP, Keto]
Beef wellingtons are typically made with a pastry exterior that covers the meat and the prosciutto and the mushroom sauce. But you can make an easy Paleo version without the pastry by following the recipe below (or if you prefer having the pastry, then check out this recipe for Paleo beef wellington with almond flour pastry).
If you’re not familiar with the beef wellington, then just imagine delicious juicy steak wrapped in prosciutto (AKA fancy bacon) doused with a tasty mushroom sauce.
Brief History of Beef Wellington
In recent years, the Beef Wellington has been well popularized by Gordon Ramsey on his many TV shows.
But this odd dish likely originated in England over 200 years ago.
The beef wellington is named after the Duke of Wellington (who is most famous for commanding the army that won the battle of Waterloo). The Duke also has a famous footwear named after him – the Wellington boot AKA “wellies” or rain boots – which is somewhat related to this dish.
The Duke was apparently not a great appreciator of food, and this dish was likely named after him because of the dish’s similarity in looks to a well-polished Wellington boot. Luckily, it tastes way better than it look!
What to serve with Beef Wellington?
Typically, this dish is served with potatoes or other vegetables, but you can also serve with a light salad if you’re looking to keep your carb intake down or want to avoid nightshades.
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- 3 large button mushrooms
- 1 Tablespoon (10 g) onions, chopped
- 1 teaspoon (3 g) garlic powder
- ½ teaspoon (3g) salt
- 2 Tablespoons (30 ml) olive oil
- Preheat oven to 400 F (204 C).
- Make the Duxelles by blending the mushrooms, onions, garlic, salt, and olive oil together until pureed.
- Then heat the mixture in a pan for 10 minutes on medium heat.
- Place a large piece of cling-film onto the counter and place the pieces of prosciutto side-by-side (overlapping slightly) to form a rectangular layer.
- Spread the duxelles over the prosciutto layer.
- Sprinkle the ½ Tablespoon of salt over the filet mignon.
- Pan-sear the filet mignon in 2 Tablespoons of olive oil.
- Spread the 1 Tablespoon of mustard on the seared filet mignon and place in the middle of the prosciutto and duxelles layer.
- Use the cling-film to wrap the prosciutto around the filet mignon. Then wrap the cling-film around the package to secure it. Use a second piece of cling-film to pull the prosciutto-wrapped package tighter together. Place in fridge for 15 minutes.
- Remove the cling-film from the refrigerated prosciutto-wrapped beef and place on a greased baking tray.
- Bake for 20-25 minutes (it should be pink when you cut into it).
- To serve, carefully cut the Beef Wellington in half