INGREDIENTS
For the Pastry
2 cups almond flour
2 Tablespoons coconut flour
1 egg, whisked (use 1/2 for pastry mixture and 1/2 for egg wash)
1/4 cup coconut oil melted
1/2 teaspoon baking soda
For the Duxelles:
3 large mushrooms
1 teaspoon of thyme
1 Tablespoon onions, chopped
1 -2 cloves of garlic
2 Tablespoons olive oil
The Rest
1 9oz grass-fed fillet
8 thin slices of prosciutto
1 Tablespoon dijon mustard
1/2 Tablespoon salt
coconut oil to cook in
Directions:
Preheat oven to 400F
Make the duxelles by blending the mushrooms, onions, thyme, garlic, and olive oil in a food processor or mixer. Then heat the in a small pan for 10 minutes on medium heat.
Place the pieces of prosciutto side-by-side forming a rectangular layer. Then spread the duxelles over the prosciutto layer.
Sprinkle the 1/2 tablespoon of salt over the filet mignon and pan sear the filet mignon in 2 Tablespoons of coconut oil.
Spread the 1 tablespoon of dijon on the seared filet mignon and place in the middle of the prosciutto and duxelles layer.
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with coconut oil then season with salt and sear – about 2 to 3 minutes.
Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles.
Season the surface of the duxelles with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Remove the cling-film from the refrigerated prosciutto-wrapped beef and place prosciutto-wrapped beef in the center of the pastry.
Carefully pull up the 2 long ends of the pastry using the aluminum foil. Use your hands to push together the pastry on the other 2 ends and to fill up any cracks and gaps. Smooth the pastry out gently.
Wash the pastry with the egg wash (from the whisked egg).
Carefully cut 2 slits on the top of the pastry to allow air to escape.
Transfer the Beef Wellington onto a greased baking tray and bake for 25-30 minutes (it should be slightly pink when you cut into it).
This is a wonderful recipe that will make your love one not only feel like they are getting that fine dining experience they will really feel the love too!
Enjoy!
Fit Chic
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