Primal Girl Magic Dough - Beef Wellington Recipe
This primal girl magic dough Beef Wellington recipe is a pretty spectacular dish all things considered! It will never be quite the same as the glutenated puff pastry version, but oh, it comes a pretty close second believe me!
We had this for Christmas dinner and it went down an absolute storm. It really is worth the trouble to make it, because the taste is out of this world.
The pastry is made using a variation on the incredible primal girl magic dough, grab your recipe here.
Believe it or not it really isn't as complicated as it might seem, so go on, be brave, give it a shot, if you want really spectacular paleo meals!
Primal Girl Magic Dough Beef Wellington Recipe - Nutritional Info
These chunks of Aberdeen Angus topside came from our favourite localish farmer and are absolutely perfect for this decadent primal girl magic dough recipe.
We got to know our farmer and his stock pretty well when we lived in the same village a few years ago. There is nothing better than knowing exactly where your meat comes from and how it's been cared for, so do support your local farmer when you can, you'll enjoy your meal so much more!
Grassfed beef is potentially higher in omega 3 fatty acids, as well as providing a good source of niacin, B 12, zinc and selenium. I would also argue that it is an excellent source of iron as it has been my experience, since eating beef in my paleo meals, that my anaemia has vanished, but that of course is just anecdotal evidence.
Magic Dough Beef Wellington Recipe - Ingredients - serves 6-8
- 1 batch of primal girl magic dough
- ¼ tsp smoked garlic powder
- ½ tsp thyme
- 1 medium piece of topside - approximately 1 kg
- 1 onion very finely chopped
- 300g mushrooms very finely chopped
- Salt and pepper
- 1 egg beaten
- 1 tbsp coconut oil or butter
Beef Wellington Recipe - Instructions
- Preheat the oven to 190°C/375°F/Gas Mark 5
- Make up the paleo dough according to the instructions but following these alterations:
- replace the stated liquid for red wine to achieve an extra rich pastry. You might want to use butter in place of the stated fat to make it richer still. Use 1/4 of a cup of both instead of the stated 1/2. Add the smoked garlic powder and ¼ tsp of the thyme to the dough.
- Once you have made the dough, wrap it in cling film and put to one side.
- Cut any excess fat off the beef joint and then rub it all over with butter or coconut oil.
- Put the beef into a roasting tin and place in the middle of the oven for 50 mins, basting with the juices a couple of times during cooking.
- Remove the beef from the oven and set aside to cool completely.
- Meanwhile prepare the mushroom filling.
- Gently fry the finely chopped onion in a tsp of oil or butter, after about 5 minutes stir in the finely chopped mushrooms and leave to cook on a low heat for about 20 minutes or until the mixture is reasonably dry - they won’t be bone dry, but you want most of the liquid to have evaporated.
- Stir in the remaining ¼ tsp of thyme, a liberal grating of nutmeg, and salt and pepper to taste.
- Now prepare the pastry.
- Preheat the oven to 220°C/425°F Gas mark 8
- Sandwich the dough between two pieces of greaseproof baking paper and, with a rolling pin, roll the dough out until it is about 2mm in thickness and big enough to completely wrap the beef in.
- Remove the top layer of paper.
- Put just under half of the mushroom mixture on to the centre of the pasty and place the cold beef joint on top of it.
- Press the mushroom mixture onto the top and exposed sides of the beef.
- Brush the edges of the pastry with the beaten egg.
- Now you need to wrap the pastry around the beef, which isn’t as simple as it is with standard pastry, but don’t panic, take your time and it will all be just fine!
- Imagine you are wrapping a parcel - you take the two long edge pieces into the middle of the piece of beef and crimp them together to make a join. With the magic dough you need to do this with the baking paper still underneath the pastry - use the paper to help you lift the dough into place, then carefully peel it back . Seal the join with the egg wash.
- Now you need to fold in the edges which again, is much the same process as for wrapping a present! Squeeze the pastry together to firmly seal it, then brush all over with the egg wash.
- Now you need to make some ventilation holes otherwise the dough will puff up too much. Use a sharp knife and stab the parcel all over.
- Don’t try to remove the parcel from the baking paper!
- Bake in the oven for 40 - 50 minutes, turning the parcel over for the last 10 minutes.
- Check the internal temperature of the meat with a thermometer to make sure it is cooked to your personal taste, if not cook in 10 minute intervals until it reaches the desired temperature.
- Leave to rest for 10 minutes before slicing and serving.
The next time we make this we will make an instruction video, which we will add here. If you want to know when that happens, sign up for our newsletter.
If you enjoyed this Primal Girl Magic Dough Beef Wellington Recipe why not check out the rest of our ideas?