BEEF WELLINGTON
6th December 2023
Category
Classical & MKD Recipes
Fat: 101.24g Protein: 78.71g CHO: 4.88g Kcal: 1,246 MKD 4.88g CHO TOTAL 2.44 g CHO per PORTION
Notes
The wellingtons are low carb which allows for vegetables to suit your ratio. You can of course use less beef if you need to reduce the protein. Drain the mozzarella well, dry with kitchen roll. This can be prepared 24 hours ahead and cooked when required.
Each portion gives: 50.62g fat / 39.35g protein / 2.44g CHO
Ingredients
- 200g Beef fillet steak
- 28g Eggs
- 50g Ground almonds - MORRISONS
- 100g Italian mozzarella – MORRISONS
- 80g Mushrooms
- 25g Butter
- 8g Sunflower oil
- 10g Psyllium husks
- 16g Double cream - MORRISONS
- You will also need a pinch of dried herbs and 2g of GIA garlic paste.
Instructions
- Pre heat oven to 190c / fan 170c / gas 6.
- Divide the fillet into two even size pieces, heat the oil in a frying pan then sear to seal them, remove from the pan and set aside to go cold.
- Chop the mushrooms, add the butter to the frying pan and cook the mushrooms with the garlic paste and herbs for 2 minutes. Set aside to go cold.
- Next make the pastry. Chop the mozzarella into small pieces, melt in the microwave. Mix in the ground almonds, psyllium husk, egg and cream.
- Mix well to form a dough, divide into two pieces.
- Roll each piece into even size rectangles, this is best done between two sheets of baking parchment.
- Spread a quarter of the mushroom mix in the middle of each rectangle, place a steak on top then add the remaining mushroom mix on top of the steaks.
- Fold the pastry over the steaks to make parcels. Seal the pastry with a little beaten egg.
- Place with the sealed side down on a non-stick or lined baking tray, brush with a little beaten egg.
- Cook for approximately 15 minutes, the steak does not need to be over cooked just make sure the pastry is done.
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CLICK HERE FOR DISCOUNTS.