No-Pastry Beef Wellington Recipe [Paleo, AIP, Keto]

  • Author: Louise Hendon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: American


For the Duxelles:

  • 3 large button mushrooms
  • 1 Tablespoon (10 g) onions, chopped
  • 1 teaspoon (3 g) garlic powder
  • 1/2 teaspoon (3g) salt
  • 2 Tablespoons (30 ml) olive oil

Other Ingredients:

  • One 9-ounce (255 g) filet mignon
  • 8 thin slices of prosciutto (or 4 slices ham)
  • 1 Tablespoon (14 g) yellow mustard (omit for AIP)
  • ½ Tablespoon (9 g) salt
  • 2 Tablespoons (30 ml) olive oil to cook in


  1. Preheat oven to 400 F (204 C).
  2. Make the Duxelles by blending the mushrooms, onions, garlic, salt, and olive oil together until pureed.
  3. Then heat the mixture in a pan for 10 minutes on medium heat.
  4. 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.
  5. Spread the duxelles over the prosciutto layer.
  6. Sprinkle the ½ Tablespoon of salt over the filet mignon.
  7. Pan-sear the filet mignon in 2 Tablespoons of olive oil.
  8. Spread the 1 Tablespoon of mustard on the seared filet mignon and place in the middle of the prosciutto and duxelles layer.
  9. 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.
  10. Remove the cling-film from the refrigerated prosciutto-wrapped beef and place on a greased baking tray.
  11. Bake for 20-25 minutes (it should be pink when you cut into it).
  12. To serve, carefully cut the Beef Wellington in half


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: ½ of a Beef Wellington
  • Calories: 580
  • Sugar: 1 g
  • Fat: 50 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 30 g