Keto beef carpaccio with goats cherve
A delicious main dish perfect for brunch, lunch or dinner.
Servings Prep Time
4-6 15
Cook Time Passive Time
10 10
Servings Prep Time
4-6 15
Cook Time Passive Time
10 10
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

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