HERB CRUSTED BEEF WITH BRANDY & MUSTARD SAUCE
Prep time
Cook time
Total time
Whether you go for a whole piece of beef for a traditional roast dinner, or you opt for steaks, this meal is elevated by the incredible sauce that goes with it. Very little effort for an outstanding meal.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 4 large portions
Ingredients
For the Beef:
- 1.3kg fillet of beef
- 2 TBSP extra virgin olive oil (U.S. option HERE)
- fine Himalayan pink salt (U.S. option HERE)
- freshly ground black pepper
- a bunch of fresh thyme leaves (2 TBSP chopped)
- a handful of fresh oregano leaves (2 TBSP chopped)
- 3 springs of fresh rosemary (1 TBSP of chopped leaves)
- 2 garlic cloves (minced)
For the Brandy & Mustard Sauce:
- 2 TBSP brandy (cognac)
- 300g double cream
- a small handful of fresh parsley leaves (1/2 TBSP chopped)
- a few sprigs of fresh thyme (leaves only)
- 2 tsp Dijon mustard
- fine Himalayan pink salt
- freshly ground black pepper
Instructions
Cook the Beef:
- heat 1.5 TBSP of extra virgin olive oil (EVOO) in a frying pan while you season the beef with salt and pepper.
- sear the beef on all sides until caramelised - it will take about 10 minutes.
- pre-heat oven to 200°C fan (220°C static).
- chop herbs, mince the garlic, add ½ TBSP EVOO plus a good sprinkle of salt and pepper and mix it all together.
- rub beef all over with the herb mix, transfer to a roasting pan (I use Pyrex; U.S. option HERE), cover loosely with foil, and cook for about 30-45 mins (last 5 mins uncovered), until done to your preference - see recipe notes.
Make the Sauce:
- pour Brandy into a small saucepan and simmer for 10 seconds, then add cream and continue to simmer for a few minutes until thickened.
- add mustard, season with salt and pepper to taste, and stir in herbs.
Serve:
- rest the meat for 10 minutes in a warm place, then cut thin slices and serve with sauce on the side.
Notes
Roasting times will vary depending on the thickness of your fillet. Using a meat thermometer (out of the oven - resting will increase the temperature) is the best way to check the level of doneness. The following guide should help:
45-50°C = Rare (cool red centre)
50-55°C = Medium Rare (warm red centre)
55-60°C = Medium (warm pink centre)
60-65°C = Medium Well Done (slightly pink centre)
65-70°C = Well Done (little or no pink centre)
70°C + = Very Well done (no pink centre)
Always carve meat at the last minute, otherwise the flesh will turn grey.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
45-50°C = Rare (cool red centre)
50-55°C = Medium Rare (warm red centre)
55-60°C = Medium (warm pink centre)
60-65°C = Medium Well Done (slightly pink centre)
65-70°C = Well Done (little or no pink centre)
70°C + = Very Well done (no pink centre)
Always carve meat at the last minute, otherwise the flesh will turn grey.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Calories: 738 Fat: 51g Net Carbs: 0.9g Protein: 68g
Recipe by at https://staging.queenketo.com/keto-herb-crusted-beef-with-brandy-mustard-sauce/