Food for the Ages
Louise gets most excited about creating FASTER and SIMPLER ways to cook and eat nutritious, gourmet food. As a former attorney and physicist, she understands how easy it is to run out of time and energy, even when you really want to eat better or lose weight. For that reason, AncestralChef.com focuses only on the most important changes to your diet and your life that will make the biggest difference for your health.
Beef Wellington (Paleo, Gluten-Free, Grain-Free)
I’ve always been a big fan of Gordon Ramsay, and one of his signature dishes is Beef Wellington (a classic British dish — more about it below). I was therefore a bit sad that I couldn’t order it at his Las Vegas restaurant (it comes with a wheat-based puff pastry that is indispensable to the dish).
That of course doesn’t mean I can’t enjoy grain-free Paleo Beef Wellington at home!
What is a Beef Wellington?
Beef Wellington is a classic British dish comprising of a beef tenderloin smothered with pâté and duxelles, wrapped with puff pastry, and then baked.
The exact origins of the dish seem to be unknown (it’s appeared in cookbooks since around the 1940s and became popular during the 1960s), and while there are suggestions that it’s named after the Duke of Wellington or the Wellington Boot, there’s no concrete evidence supporting any of these claims.
There are lots of variations of this dish, and I've created 2 Paleo/Gluten-Free variations: one with a Paleo (gluten-free) pastry and one without a pastry.
IngredientsFor 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
- 3 large button mushrooms
- 1 Tablespoon onions, chopped
- 1 teaspoon garlic salt
- 2 Tablespoons olive oil
- 1 Wellness Meats 9oz filet mignon
- 8 thin slices of prosciutto (or 4 slices ham)
- 1 Tablespoon yellow mustard
- 1/2 Tablespoon salt
- olive oil to cook in
- 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).
Beef Bacon Acorn Squash Mash Bowl
- 1 lb pack of Wellness Meats Sugar-Free Beef Bacon Tips
- 10 oz collard greens (approx. 1 bunch)
- 2 medium-sized acorn squash
- 1/2 navel orange, finely chopped
- pinch of saffron (Optional - crush and soak for 30 minutes in warm water)
- Preheat the oven to 400F.
- Halve the acorn squash and remove the seeds. Then soften the inside of the squash by baking on a baking tray in the oven for 40 minutes at 400F (200C) or microwave on high for 3 minutes.
- Cook the beef bacon tips in a pot until crispy.
- Boil the collard greens in a pot of boiling water for 40 minutes until tender.
- Scoop out the inside of the acorn squash when it’s tender, and place the remaining “bowl” made of the squash skin back into the oven to dry out. Note — don’t scoop too close to the skin so that the bowl will hold its shape. Place the soft scooped-out acorn squash flesh into the pot with the beef bacon and the collard greens.
- Add the orange and saffron (optional) to the pot and cook on a low heat until the acorn squash forms a mash consistency (5-10 minutes).
- Remove the acorn squash bowls from the oven and divide the “mash” into the 4 acorn squash bowls to serve.
Bison Pineapple Chili
- 3 lbs of Wellness Meat ground bison
- 1/2 lb pineapple chunks
- 2 green bell peppers, deseeded and chopped
- 1 chili pepper, deseeded and diced
- 1 yellow squash, diced
- 1 can (14.5oz) diced tomatoes
- 2 cans (6oz) tomato paste
- 4 Tablespoons cumin powder
- 1 Tablespoon oregano
- chili powder to taste
- salt to taste
- Place all the ingredients into a slow cooker. Mix well.
- Set for 8 hours on a low temperature setting.
Coconut Lemongrass Shrimp Soup
(modified Tom Kha Gai)
- 16 Wellness Meats Wild-Caught Raw Brown Shrimp (approx. 1lb — these are pretty big shrimp)
- 2 or 3 cups of coconut cream (skim the top of a refrigerated can of coconut milk — use 2 or 3 cans depending on how creamy and thick you want the soup)
- 1 quart chicken stock
- 3 large button mushrooms sliced (traditional recipe uses straw or shiitake mushrooms)
- 1 lemongrass stalk, split down the center and then chopped into 2-inch long chunks
- 1 teaspoon ginger, grated (traditional recipe uses thin slices of galangal)
- 1 small Thai chili (optional)
- 3 Tablespoons fish sauce
- juice for 1/2 a lime
- salt to taste
- 2 Tablespoons cilantro, finely chopped (for garnish)
- Heat the chicken stock in a medium-sized pot and add in the lemongrass, ginger, chili, mushrooms, fish sauce, and lime juice.
- Simmer for 10 minutes.
- Add in the coconut cream and simmer for another 10 minutes until the coconut cream mixes in well.
- Taste the broth and add in salt to taste. Add in more fish sauce, lime juice, or coconut cream depending on how you like the soup.
- Add in the shrimp and simmer for 8-10 minutes.
- Serve immediately with the cilantro as garnish.