Herb Crusted Beef with Brandy & Mustard Sauce. A ZERO CARBS (almost) meal for everyone.
Ready for a rich keto-friendly carnivore feast? Inspired by Mary Berry, this herb-crusted beef with a brandy and Dijon mustard cream sauce is surprisingly simple and impressively flavorful. I was initially hesitant about alcohol in a sauce, but the combination works beautifully. With a few small tweaks the dish is low-carb and ideal for a special roast or quick steaks.
This recipe serves 4–6 and requires minimal hands-on time: about 15 minutes of prep and the oven does the rest. If you prefer, cook steaks instead of a whole joint — grilled, pan-fried, or barbecued — and finish with the brandy-mustard sauce for an equally satisfying meal.
Fresh herbs are essential for the herb crust — dried herbs won’t deliver the same bright flavor.
Choose good-quality beef — organic, grass-fed, pasture-raised meat will give the best flavor and nutritional profile. If you use steaks, coat them in the garlic-and-herb mixture and pan-fry to your preferred doneness. If you’re short on time, skip the coating and simply season the meat well.
The sauce is made with brandy (or an alcohol-free substitute), double cream, Dijon mustard and fresh herbs. It only takes a few minutes to prepare while the meat rests, and it elevates the dish to restaurant quality.
Serve with a crisp side salad or quickly sautéed vegetables for a balanced, delicious meal.
How to Make Herb Crusted Beef with Brandy & Mustard Sauce
This recipe emphasizes fresh herbs and straightforward technique for maximum flavor with minimal fuss.
- For the Beef:
- 1.3 kg fillet of beef
- 2 TBSP extra virgin olive oil
- Fine salt (to taste)
- Freshly ground black pepper (to taste)
- A bunch of fresh thyme leaves (about 2 TBSP chopped)
- A handful of fresh oregano leaves (about 2 TBSP chopped)
- 3 sprigs fresh rosemary (about 1 TBSP chopped)
- 2 garlic cloves, minced
- For the Brandy & Mustard Sauce:
- 2 TBSP brandy or cognac (use an alcohol-free alternative if preferred)
- 300 g double cream
- A small handful fresh parsley, chopped (about 1/2 TBSP)
- A few thyme leaves
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Preheat the oven to 200°C fan (220°C static). Heat 1.5 TBSP extra virgin olive oil in a frying pan.
- Season the beef generously with salt and pepper and sear on all sides in the hot oil until caramelised, about 8–10 minutes total.
- While the oven preheats, chop the herbs and mince the garlic. Mix the herbs and garlic with 1/2 TBSP extra virgin olive oil and a good pinch of salt and pepper.
- Rub the herb mixture all over the seared beef. Transfer to a roasting pan, cover loosely with foil and roast for about 30–45 minutes, removing the foil for the last 5 minutes. Adjust cooking time to reach your preferred level of doneness (see notes).
- Pour the brandy into a small saucepan and simmer briefly (a few seconds) to warm it. Add the double cream and simmer gently for a few minutes until the sauce thickens slightly.
- Stir in the Dijon mustard, chopped parsley and thyme leaves. Season with salt and freshly ground black pepper to taste. Keep warm until ready to serve.
- Rest the roasted beef for 10 minutes in a warm place. Slice thinly and serve with the brandy and mustard sauce alongside sautéed vegetables or a crisp salad.