Herb Crusted Beef with Brandy & Mustard Sauce. A ZERO CARBS (almost) meal for everyone.
Are you ready for a keto carnivore feast? Inspired by the great Mary Berry, I must confess that I was initially sceptical about this one, because I’m not usually a fan of alcohol in sauces and puddings. But I was wrong to doubt her palate. The combination is heavenly. Pure genius. And the fact that it was pretty much low-carb friendly to start with, meant I only needed to make a few tweaks to create the perfect roast dinner dish.
You’ll get 4-6 servings out of this recipe. And it will surprise you how simple it is to make. Prepping is all about chopping herbs – I know, hard work indeed. Hands on cooking is about 15 minutes. Your oven does the rest.
No oven, or not keen on cooking a whole joint of beef? No problem. Cook steaks however you like them. Grilled. Pan-fried. On a barbecue. With or without the herby coating. Make the Brandy sauce and you’ll impress everyone.
How to Make Herb Crusted Beef with Brandy & Mustard Sauce
Fresh herbs are essential. Don’t even think about using dried herbs. They won’t work.
Good quality beef is important. Meat from organic, grass-fed, pasture raised animals, tastes superior and is incredibly healthy. If you choose steaks instead of a whole beef joint, this meal will be ready in a heartbeat. Coat them in the garlic and herbs mixture and pan-fry them until done to your preference. Or forget the herby coating altogether, if you’re in a hurry.
Double cream, herbs and Dijon mustard make up the Brandy sauce. It takes just a few minutes, so you can prepare it while the meat rests.
Serve it all with a side salad or some quickly sautéed vegetables and you’re in a for a superb meal.
Enjoy!
- Yield: 4 large portions
- Calories: 738
- Fat: 51g
- Net Carbs: 0.9g
- Protein: 68g
- 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)
- 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
- 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.
- 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.
- rest the meat for 10 minutes in a warm place, then cut thin slices and serve with sauce on the side.
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.
That looks divine! It would be an impressive dish for company. I’ll have to make it for myself first, but it’s a sacrifice worth making, LOL!
I know it’s terrible, lol, but it’s always best to do a mock-run before eunleashing a new recipe on guests.