Harlan Kilstein’s Completely Keto Succulent Beef in Mustard Brandy

Harlan Kilstein's Completely Keto Succulent Beef in Mustard Brandy

Course: Main Course
Cuisine: American
Keyword: keto succulent beef in mustard brandy, succulent beef in mustard brandy
Prep Time: 1 hour
Servings: 5 people


  • 5 beef steaks
  • 1 oz Dijon mustard
  • 4 garlic cloves minced
  • 2 stalks rosemary
  • 1 oz red wine
  • 3 Tbsp olive oil
  • 2 tsp onion powder
  • 6 Tbsp butter divided
  • 3 cup chicken broth
  • 1/2 cup brandy
  • black pepper to taste
  • Pink Himalayan Salt to taste


  1. Set oven to 250 degrees and salt and pepper the steaks to your taste.

  2. Put oil in a large pan on high flame. Once oil is hot, cook steaks for 2 minutes on each side.

  3. Lower the flame to medium-high and add in half the butter, onion powder, garlic and rosemary. Cook steaks for the level of rareness that you want, while keep spooning the sauce onto the steaks. A minimum of 15 minutes for the most rare.

  4. Grease a baking pan and put the steaks in the oven to keep warm while dealing with the rest of the sauce. Pour the leftover juice in pan into a bowl, leaving about a 1/4 cup inside. Raise the heat to high and pour in wine and brandy. Mix well.

  5. Pour in chicken broth and boil for about 10-12 minutes. Add in the other half of butter and Dijon mustard. Whisk well.

  6. Flavor with the amount of salt and pepper you wish. Serve with the sauce poured over steaks.

Recipe Notes

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