tbps Fresh parsley chopped finely

Keto beef carpaccio with goats cherve
Ingredients
Beef fillet 5cm wide x 7cm long
Dijon mustard
3 tbps Fresh tarragon chopped finely
3 tbps Fresh parsley chopped finely
2 tbps Fresh sorrel chopped finely
2 Lemons of zest
4 tbsp olive oil
1 tbsp sorrel cut into fine strips
150g goats cherve
Salt and pepper
Edible flowers

Now to cook
Firstly take your fillet out of the fridge and allow to rest and come to room temperature. In the meantime chop parsley, sorrel, tarragon, cut sorrel and zest lemon. Once beef is at room temperature paint with Dijon mustard. Then mix parsley, tarragon, sorrel and half the lemon zest together and season with salt and pepper then roll the fillet on all sides so it is covered. Now heat a pan and add 2 tbps olive oil and sear meat on each side. You just want to get some colour on each side not cook the meat. Allow to rest. Mix remaining olive oil with lemon zest. Now slice the meat in ultra thin almost paper thin slices I use an electric knife for this.
On a platter arrange the meat so it is slightly over lapping, and then drizzle with olive oil and lemon zest mix. Now in spoonfuls add the goats cherve around the platter then sprinkle the cut sorrel over, lastly adding the edible flowers for decoration. Then enjoy.X

Per serving.
Protein 14.2g
Carbs .03g
Fat 22.1g.

Print Recipe

Keto beef carpaccio with goats cherve

A delicious main dish perfect for brunch, lunch or dinner.

Prep Time

15

Cook Time

10

Passive Time

10

Servings

Ingredients

• Ingredients
• Beef fillet 5cm wide x 7cm long
• Dijon mustard 
• 3 tbps Fresh tarragon chopped finely
• 3 tbps Fresh parsley chopped finely
• 2 tbps Fresh sorrel chopped finely
• 2 Lemons of zest
• 4 tbsp olive oil
• 1 tbsp sorrel cut into fine strips
• 150 g goats cherve
• Salt and pepper 
• Edible flowers

Prep Time 15 Cook Time 10 Passive Time 10 Servings Ingredients Ingredients Beef fillet 5cm wide x 7cm long Dijon mustard  3 tbps Fresh tarragon chopped finely 3 tbps Fresh parsley chopped finely 2 tbps Fresh sorrel chopped finely 2 Lemons of zest 4 tbsp olive oil 1 tbsp sorrel cut into fine strips 150 g goats cherve Salt and pepper  Edible flowers

Instructions

1. Now to cook
2. Firstly take your fillet out of the fridge and allow to rest and come to room temperature. In the meantime chop parsley, sorrel, tarragon, cut sorrel and zest lemon. Once beef is at room temperature paint with Dijon mustard. Then mix parsley, tarragon, sorrel and half the lemon zest together and season with salt and pepper then roll the fillet on all sides so it is covered. Now heat a pan and add 2 tbps olive oil and sear meat on each side. You just want to get some colour on each side not cook the meat. Allow to rest. Mix remaining olive oil with lemon zest. Now slice the meat in ultra thin almost paper thin slices I use an electric knife for this.
3. On a platter arrange the meat so it is slightly over lapping, and then drizzle with olive oil and lemon zest mix. Now in spoonfuls add the goats cherve around the platter then sprinkle the cut sorrel over, lastly adding the edible flowers for decoration. Then enjoy.X