{"id":1070,"date":"2015-02-23T07:28:01","date_gmt":"2015-02-23T07:28:01","guid":{"rendered":"http:\/\/brianberkman.com\/?p=1070"},"modified":"2015-02-23T07:28:01","modified_gmt":"2015-02-23T07:28:01","slug":"roasted-fillet-recipe-perfect-lchf","status":"publish","type":"post","link":"https:\/\/brianberkman.com\/?p=1070","title":{"rendered":"Roasted fillet recipe – perfect LCHF"},"content":{"rendered":"

Was great to see my #LCHF recipes in Die Burger newspaper. If you missed it, here is the recipe for my roasted fillet.<\/p>\n

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All Recipes serve six with leftovers.

Roasted beef fillet.
1 Whole grass-fed beef fillet
2 tablespoons olive oil
1 tablespoon Maldon salt
1 tablespoon whole peppercorns\u00a0

Preheat your oven to its hottest temperature or prepare a hot indirect Weber fire.
Take the fillet out of the fridge one hour before you plan to cook it. Either slice the raw fillet into three\u00a0so that the thickest part stands on its own or tie it up so that the whole piece of meat has a similar\u00a0width once tied.
Dry the meat with kitchen paper. Grind the salt and pepper into a fine powder and make a paste of it\u00a0with the oil. Cover the whole fillet with the paste and place it on a baking tray.
Roast for 25 minutes, removing the smaller cuts after 14 minutes for rare.

Cover with foil and allow to cool before slicing as thinly as you can and arranging, overlapped, on a\u00a0platter. Garnish with\u00a0\u00a0sprinkles of pomegranate seeds and a bunch of green herbs. Serve at room\u00a0temperature.<\/div>\n
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