I've been wanting to get this recipe onto the Primal Alternative blog since 2018!!!  Everyone has a favourite dish that they love for special occasions - and this is mine: Beef Wellingtons.  This one is a Primal Alternative version as the pastry is grain and gluten free.  This meal feels so decadent and such a treat!  I used to think Beef Wellingtons were a bit 'faffy' to make and used to pay butchers to make them for me (with the Primal Alternative pastry) so maybe you could try that if you can't face the rolling bit?  I even had them made in Perth once and posted six hours away to me here in Albany WA where I live haha.  That's how much I love them!  I like a 'Welly' as I call them for Valentines Day, Wedding Anniversary, Mothers Day and my birthday!  So I used to get about 16 made up as they freeze a treat, then just bake them come the special day!  'Wellies' are rich and filling so best served with a green salad or some steamed greens - easy.  My version is individual wellies instead of a 'loaf' of Beef Wellington which I prefer as you get more pastry!  Don't worry if your pastry doesn't completely seal, put the good side up, seamed side down, searing the beef stops the juices flowing out.  If you're Paleo - try out nightshade free Sweet Potato Pastry instead.

Beef Wellingtons

Grain-free, Gluten-free, Wheat-free

Makes 4 individual Beef Wellingtons

Ingredients

• 150g - 200g Eye Fillet or Fillet Steak per person
• Salt and pepper
• 2 tablespoons ghee
• 250g mushrooms, finely chopped
• 1 brown onion finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Chicken Liver Pate (Quirky Cooking has a good recipe in Simple Healing Food)
• 1 pack of Primal Alternative Quirky Cooking Grain-Free Pastry or make a batch (Quirky Cooking recipe in Life Changing Food Cookbook)
• 1 egg, beaten (for egg wash)
• Green salad or steamed greens to serve

Method
1. Season the beef tenderloin generously with salt and pepper. In a frying pan over high heat, heat a tablespoon of the ghee and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool.
2. In the same pan melt the remaining ghee over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms release their liquid and it evaporates, about 10 minutes. Season with salt and pepper.  Remove from heat and let it cool.
3. Preheat the oven to 400°F (200°C).
4. Remove the Primal Alternative Pastry from the pack and give each sheet a light knead, sprinkling with a bit of water if it's dry.  Seperate each sheet into two balls of dough. Roll one pastry dough ball  in between two sheets of baking paper into a rectangle large enough to wrap the beef completely. Spread the Dijon mustard over the pastry. Place the pâté in the centre of the pastry, then spread the mushroom mixture over the pâté.
5. Place the seared beef on top of the mushroom mixture. Using the baking paper assist, wrap the pastry around the beef, sealing the edges. Trim any excess pastry.
6. Place the wrapped beef seam side down on a baking sheet lined with the baking paper. Brush the pastry with the beaten egg.
7. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness.
8. Serve with a green salad or green veggies and enjoy!