For the Pastry (omit the pastry for an easier Beef Wellington):
- 2 cups almond flour
- 1.5 Tablespoons chia flour
- 1 egg, whisked (use 1/2 for pastry mixture and 1/2 for egg wash)
- 1/4 cup ghee (or use coconut oil – I prefer the buttery taste of ghee for this pastry), melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Duxelles:
- 3 large button mushrooms
- 1 Tablespoon onions, chopped
- 1 teaspoon garlic salt
- 2 Tablespoons olive oil
- Preheat oven to 400F (205C).
- 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 1/2 tablespoon of salt over the filet mignon and 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.
- Mix all the pastry ingredients together in a bowl (make sure to put in 1/2 the whisked egg and to leave the other 1/2 for the egg wash). Use your hands to knead the dough for a few minutes.
- Roll the pastry out to approx. 1/3-1/4 inch thick on a piece of aluminum foil (the pastry will be a bit crumbly).
- 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.
- Carefully transfer the Beef Wellington onto a greased baking tray and bake for 25-30 minutes (it should be pink when you cut into it).
- To serve, carefully cut the Beef Wellington in half (the pastry will still be delicate, so it may crumble on the sides).
- Serving Size: 1/2 a beef wellington