Prosciutto Wrapped Beef Wellington

I am always looking for recipes that are simple to make but seem like it took you hours in the kitchen to make…this is exactly that. So delicious and full of flavor and really pretty simple to put together. You have to allow a little down time for the meat to rest between steps but it is not much and it is worth taking the extra time to ensure that it comes out right! We ate this with a refreshing spring mix salad with berries, pistachios and goat cheese and it was the perfect pairing for this savory recipe.


Serves: 4

Prep Time and cook time: about 1 hour total

Nutrition: 397 calories, 24g fat, 2g net carbs (3g total), 39g protein

*Mushroom Mixture*

  • 4oz mushrooms (you could use white button mushrooms or baby portobello mushrooms)

  • 2 tbsp shallots, rough chop

  • 2 tsp garlic powder

  • 1 tsp salt

  • 2 tbsp avocado oil


  • 4 (4-5 oz each) filet mignon filets

  • 12 pieces of prosciutto (if they look thin, buy a few extras because you want to completely cover each filet when you wrap them up)

  • 2 tbsp dijon mustard

  • 1/2 tbsp salt

  • 1 tbsp avocado oil


Place mushrooms, shallots, garlic powder, salt and avocado oil in a blender and blend until smooth, making sure to scrape down the sides..

Heat a large skillet over medium-high heat and pour in the mixture, cooking it for 10 minutes, stirring it occasionally.

While that is cooking, take 4 pieces of plastic wrap and place them on the counter. Line each with 3-4 pieces of prosciutto, making sure to overlap them so you don’t leave gaps when you wrap the filets.

Remove the mushroom mixture from the pan and spread it evenly on top of each of the prepared prosciutto layers.

Sprinkle salt on top of each filet. Heat the same pan you used for the mushrooms over medium-high heat and add 1 tbsp avocado oil. Once hot, sear the filets for 4 minutes on each side.

Remove from the pan and place each filet in the middle of the prepared prosciutto. Spread 1/2 tbsp dijon mustard on top of each filet and then wrap the prosciutto around the filets, making so to cover it completely. Wrap the plastic wrap tightly around each bundle and place in the fridge for 20 minutes.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or a silpat mat.

Once the filets have chilled, remove from the plastic wrap and place them on the prepared baking sheet. Cook for 25 minutes, or until the internal temp has reached 140 degrees. This will be a medium-rare temperature so if you like it more well done, keep it in a few minutes longer.


Recipe adapted from Keto Summit