Beef Wellington was the special meal we would have either for Christmas dinner or New Year’s Eve. I actually never really loved it (in fact, I didn’t really like beef much at all when I was younger. I used to complain about the fat in the meat – I didn’t like how chewy it was. Now it’s my favorite part, go figure!) because it also uses pate, not a flavor I’m a fan of.
A couple of years ago at my sister’s, my brother-in-law decided to make Beef Wellington for Christmas dinner – Gordon Ramsay’s Beef Wellington. For those of you who might not be familiar with his version of the dish, he uses a mushroom duxelles – a paste that substitutes the pate that I know I’m not alone in not loving.
When earlier this week I made an ah-mahzing Chicken Pot Pie using an almond flour crust, and I knew I could make a kick butt Beef Wellington recipe with the same crust recipe. It really blows my mind how buttery and flaky this crust came out to be. I was a little worried about not using puff pastry, and while it’s not puff pastry in a lot of ways, this recipe most definitely does not disappoint.
Oh and this wine sauce is pretty amazing, too! Not exactly sugar-free since it has wine in it (unfortunately guys, alcohol is just sugar, but hey, it’s the holidays!) but it is darn good. I also love this Beef Wellington leftovers – some gluten free bread or wraps with some horseradish mayo…. yum!
- 1 tsp extra virgin olive oil
- trimmings and scraps from prime rib
- 1 chopped sweet onion about 1 cup
- 3/4 cup red whine
- 1/2 cup beef broth
Preheat oven to 425 degrees Fahrenheit. Halve the mushrooms before placing into a food processor, pulsing the food processor until a paste with the mushrooms begins to form. Add the rosemary, sage, thyme, and garlic powder to the mushroom mixture.
When paste has formed, add 1 tsp evoo to a skillet, and cook mushrooms until the water is cooked out, stirring frequently. This should take about 10 minutes. After cooked, set aside on a plate to cool.
Next, take prime rib roast and trim fat off the ends and set aside - do not discard the fat scraps, you will use these later for the sauce. Taking a skillet. add 1 tsp of evoo to the pan and cook the meat for 45 seconds on each side. This is not to cook the meat, this is just for coloring. Rotate each side of the meat, including the top and bottom, and lightly coat each side with salt and freshly cracked black pepper. Once all sides have been cooked, set aside to cool for approximately 20 minutes.
While the meat is cooling, take some plastic wrap and line a countertop, placing about 6-7 slices of the prosciutto on top of the plastic wrap, overlaying slightly.
Spread the mushroom paste over the prosciutto.
When the meat has cooled, brush 2 tbsp dijon mustard around all sides of the roast and place the meat in the center of the layered prosciutto.
Wrap the prosciutto around the roast by tightly wrapping the plastic wrap and rolling it out like dough. It's okay if the prosciutto does not go all of the way around the roast. Set in the refrigerator for twenty minutes.
In a large mixing bowl, combine all ingredients for the dough and mix with a large wooden spoon. Line a counter top with wax paper, and add the dough on top, and roll out dough with a rolling pin. After the meat has set, gently remove the plastic wrap and roll the dough around the roast.
Place wrapped roast in a baking or casserole dish and brush with egg yolk. You can also take a fork and lightly rake over the dough to make a design. I used more thyme as a fresh garnish. Bake in the oven for about 25 minutes until dough is golden brown.
To make the red wine sauce, add 1 tsp EVOO to skillet over medium heat. Add the chopped sweet onion and trimmings from the rib roast. Cook for several minutes until the meat is no longer raw, and add wine and beef broth. When the trimmings are cooked, remove and discard them, leaving the rest. Add salt to taste.