33+ Quick and Easy Italian Beef Fillet Recipes for Busy Cooks

If you’re a fan of hearty, flavorful meals, Italian beef fillet recipes are a must-try! This tender, juicy cut of meat is a staple in Italian cuisine, known for its rich flavors and versatility.

Whether you’re looking for a quick weeknight dinner or an elegant dish for a special occasion, Italian beef fillet offers endless possibilities.

In this article, we’ll explore some of the best recipes that showcase the vibrant flavors of Italy while keeping your cooking time manageable.

So, get ready to indulge in these mouthwatering Italian beef fillet dishes that will transport your taste buds straight to the heart of Italy.

33+ Quick and Easy Italian Beef Fillet Recipes for Busy Cooks

Italian beef fillet is a truly versatile and delectable ingredient that can elevate any meal.

From traditional preparations to creative new twists, the recipes shared in this article are just the beginning of what you can do with this flavorful cut of meat.

So, whether you’re cooking for family, friends, or just treating yourself, these Italian beef fillet recipes are sure to impress.

So why wait?

Get into the kitchen and start cooking your next Italian-inspired masterpiece today!

Grilled Italian Beef Fillet with Herb Butter

This grilled Italian beef fillet is a perfect keto-friendly lunch option. The tender beef fillet is seasoned with a mix of fresh herbs and grilled to perfection, then topped with a rich and flavorful herb butter. The result is a mouth-watering dish that’s low in carbs, high in protein, and perfect for a satisfying lunch.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 clove garlic, minced
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Zest of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the beef fillets with olive oil, salt, and pepper. Sprinkle the minced garlic, rosemary, and thyme over the fillets.
3. Grill the fillets for about 4-5 minutes per side for medium-rare, or adjust to your desired doneness.
4. While the fillets are grilling, make the herb butter. In a small bowl, combine the softened butter, parsley, basil, and lemon zest. Mix until well combined.
5. Once the fillets are done, remove them from the grill and let them rest for a few minutes.
6. Top each fillet with a generous spoonful of the herb butter and serve immediately.

This grilled Italian beef fillet with herb butter is a flavorful and satisfying low-carb dish, perfect for a keto lunch. The combination of fresh herbs and rich butter enhances the natural flavors of the beef, while keeping the recipe simple and full of taste. Enjoy this with a side of steamed vegetables or a fresh green salad for a complete meal.

italian Beef Fillet with Roasted Vegetables

For a delicious, nutritious, and keto-friendly lunch, try this Italian beef fillet paired with roasted vegetables. The beef is seared to create a crispy exterior while remaining juicy and tender on the inside. It’s served alongside a medley of roasted low-carb vegetables, making for a balanced meal that’s packed with flavor and nutrients.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 zucchini, cut into rounds
• 1 bell pepper, cut into strips
• 1 small eggplant, sliced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp balsamic vinegar
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and eggplant in olive oil, salt, pepper, and half of the oregano and basil. Spread the vegetables on a baking sheet in a single layer.
3. Roast the vegetables for 20-25 minutes, or until tender and slightly browned, tossing halfway through.
4. While the vegetables are roasting, heat a skillet over medium-high heat. Season the beef fillets with salt and pepper.
5. Sear the fillets in the hot skillet for 3-4 minutes per side until a crust forms and the desired doneness is achieved.
6. Drizzle the roasted vegetables with balsamic vinegar and top with Parmesan cheese (if using).
7. Serve the beef fillets with the roasted vegetables, garnished with the remaining fresh herbs.

This Italian beef fillet with roasted vegetables offers a satisfying and balanced meal for anyone following a keto diet. The roasted vegetables add both flavor and texture, complementing the rich beef fillet perfectly. The balsamic vinegar and Parmesan elevate the dish even further, making it a filling and delicious choice for lunch.

Italian Beef Fillet Salad with Avocado

This refreshing and light Italian beef fillet salad with avocado is a fantastic low-carb, keto-friendly lunch. The tender beef is paired with creamy avocado, fresh mixed greens, and a tangy olive oil dressing, offering a perfect combination of flavors and textures. This salad is quick to prepare and ideal for a healthy, satisfying lunch.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 2 cups mixed salad greens (arugula, spinach, and kale)
• 1 small cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice

Instructions:

1. Season the beef fillets with olive oil, salt, and pepper. Heat a grill or skillet to medium-high heat.
2. Cook the beef fillets for about 3-4 minutes per side, or until they reach your preferred level of doneness. Let them rest for a few minutes before slicing thinly against the grain.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and lemon juice to make the dressing.
4. In a large bowl, toss the salad greens, cucumber, and red onion. Add the sliced avocado on top.
5. Drizzle the dressing over the salad and top with the sliced beef fillet.
6. Toss the salad gently to combine and serve immediately.

This Italian beef fillet salad with avocado is a perfect keto lunch that combines lean protein, healthy fats, and plenty of fresh vegetables. The creamy avocado and tangy dressing complement the tender beef beautifully, creating a light yet satisfying meal. It’s easy to make, refreshing, and packed with nutrients, making it a great choice for anyone following a low-carb or keto lifestyle.

Italian Beef Fillet with Spinach and Feta

This Italian beef fillet with spinach and feta is an exquisite low-carb keto lunch. The tender beef fillet is complemented by a savory sautéed spinach and feta mixture, creating a rich and satisfying meal. The combination of flavors offers a deliciously healthy option that’s both filling and full of nutrients.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 tsp garlic powder
• 1 tbsp butter
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season the beef fillets with olive oil, salt, and pepper. Heat a skillet over medium-high heat.
2. Sear the fillets in the hot skillet for 3-4 minutes per side, or until your desired level of doneness is achieved. Remove from the skillet and set aside to rest.
3. In the same skillet, melt the butter and add the spinach. Sauté for 2-3 minutes until wilted.
4. Add the garlic powder, crumbled feta cheese, and stir until the feta is softened and well combined with the spinach.
5. Serve the beef fillets with the spinach and feta mixture on top, garnished with fresh parsley.

This Italian beef fillet with spinach and feta is a fantastic low-carb meal that’s bursting with flavor. The creamy, tangy feta pairs beautifully with the tender, juicy beef and the sautéed spinach, making for a nutritious and satisfying lunch. This dish is ideal for anyone on a keto diet, offering a complete and filling meal in one plate.

Baked Italian Beef Fillet with Pesto

This baked Italian beef fillet with pesto is a flavorful and easy keto-friendly lunch option. The beef is perfectly roasted and topped with a fresh, homemade basil pesto that enhances its flavor. The combination of rich beef and vibrant pesto creates an irresistible dish that’s simple to make and perfect for those following a low-carb lifestyle.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup homemade or store-bought pesto
• 1 tbsp grated Parmesan cheese (optional)
• 1 tbsp pine nuts (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the beef fillets with olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper.
3. Roast the fillets for about 12-15 minutes for medium-rare, or adjust to your preferred level of doneness.
4. While the beef is roasting, prepare the pesto if you’re making it from scratch.
5. Once the fillets are done, remove them from the oven and top each with a spoonful of pesto. Sprinkle with grated Parmesan and pine nuts if desired.
6. Garnish with fresh basil leaves and serve immediately.

This baked Italian beef fillet with pesto is a keto dream come true. The tender beef, paired with the aromatic pesto, creates a satisfying and delicious low-carb meal. The Parmesan and pine nuts add an extra touch of richness and texture, while the fresh basil completes the dish. It’s a perfect lunch that’s full of flavors and perfect for anyone on a keto or low-carb diet.

Italian Beef Fillet with Cauliflower Mash

Italian beef fillet with cauliflower mash is a perfect keto-friendly lunch that satisfies your cravings for comfort food. The beef is pan-seared to perfection, while the creamy cauliflower mash acts as a delicious, low-carb alternative to mashed potatoes. This meal is flavorful, filling, and full of essential nutrients.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 head of cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• Fresh chives, chopped (for garnish)

Instructions:

1. Bring a pot of salted water to a boil and add the cauliflower florets. Cook for 10-12 minutes or until tender.
2. While the cauliflower is cooking, heat the olive oil in a skillet over medium-high heat. Season the beef fillets with salt and pepper.
3. Sear the fillets in the skillet for 3-4 minutes per side, or until they reach your desired doneness. Set aside to rest.
4. Once the cauliflower is cooked, drain it well and transfer it to a food processor. Add butter, heavy cream, garlic powder, salt, and pepper. Process until smooth and creamy.
5. Serve the beef fillets with a generous scoop of cauliflower mash on the side. Garnish with chopped chives.

This Italian beef fillet with cauliflower mash is the perfect keto comfort food. The creamy, buttery cauliflower mash is a delicious low-carb substitute for traditional mashed potatoes, while the beef fillet provides a hearty, flavorful protein. Together, they make for a satisfying, nutritious meal that’s ideal for a keto lunch or dinner.

Italian Beef Fillet with Zucchini Noodles

This Italian beef fillet with zucchini noodles is a light and flavorful keto-friendly lunch. The beef is perfectly grilled and served alongside fresh, sautéed zucchini noodles, creating a healthy, low-carb alternative to traditional pasta. This dish combines protein and vegetables in a delicious, satisfying way, making it perfect for a keto diet.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp grated Parmesan cheese (optional)
• Lemon zest (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Rub the beef fillets with olive oil, salt, and pepper.
2. Grill the beef fillets for about 4-5 minutes per side or until cooked to your preferred level of doneness. Remove from the grill and let rest for a few minutes.
3. While the beef is resting, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the zucchini noodles and sauté for 3-4 minutes until they are tender but still firm. Season with salt, pepper, and fresh oregano and basil.
5. Serve the grilled beef fillets on top of the zucchini noodles, garnished with grated Parmesan cheese and lemon zest.

This Italian beef fillet with zucchini noodles is a flavorful and healthy keto lunch option. The tender beef complements the fresh, light zucchini noodles perfectly, while the garlic, herbs, and Parmesan add rich flavors. This dish is an excellent choice for anyone looking for a low-carb alternative to pasta that’s both satisfying and nutritious.

Italian Beef Fillet with Broccoli Rabe and Garlic

This Italian beef fillet with broccoli rabe and garlic is a bold and savory keto-friendly dish. The beef is seared to perfection and paired with slightly bitter broccoli rabe, sautéed with garlic and chili flakes, creating a flavorful combination. This meal is high in protein and low in carbs, making it an ideal choice for a keto lunch.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups broccoli rabe, trimmed and chopped
• 2 cloves garlic, minced
• 1/4 tsp red chili flakes (optional)
• 1 tbsp lemon juice
• 1 tbsp Parmesan cheese (optional)

Instructions:

1. Heat a skillet over medium-high heat and season the beef fillets with salt and pepper. Sear the beef fillets for 3-4 minutes per side or until your preferred doneness is achieved. Set the fillets aside to rest.
2. In the same skillet, add 1 tablespoon of olive oil and sauté the garlic for about 30 seconds until fragrant.
3. Add the broccoli rabe and red chili flakes (if using) to the skillet. Sauté for 5-7 minutes until the broccoli rabe is tender but still vibrant green. Season with salt and pepper to taste.
4. Drizzle the sautéed broccoli rabe with lemon juice, and serve alongside the beef fillets. Optionally, sprinkle with Parmesan cheese.

This Italian beef fillet with broccoli rabe and garlic is a deliciously savory keto lunch that’s both hearty and nutritious. The slightly bitter flavor of the broccoli rabe contrasts beautifully with the rich, tender beef, while the garlic and chili flakes add extra depth of flavor. It’s a simple yet satisfying dish that’s perfect for those on a low-carb or keto diet.

Italian Beef Fillet with Avocado and Arugula Salad

This Italian beef fillet with avocado and arugula salad is a refreshing and filling keto lunch that’s quick to prepare. The grilled beef fillet is served over a bed of fresh arugula and topped with creamy avocado, creating a perfect balance of textures and flavors. It’s a light yet satisfying dish that’s both low in carbs and full of healthy fats.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups arugula
• 1 ripe avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard

Instructions:

1. Preheat the grill or skillet to medium-high heat. Rub the beef fillets with olive oil, salt, and pepper.
2. Grill the beef fillets for about 4-5 minutes per side, or until they reach your preferred level of doneness. Remove from the heat and let rest.
3. In a large bowl, toss the arugula with cherry tomatoes and avocado slices.
4. In a small bowl, whisk together balsamic vinegar, olive oil, and Dijon mustard to make the dressing.
5. Slice the beef fillets thinly and serve on top of the arugula salad. Drizzle with the dressing and serve immediately.

This Italian beef fillet with avocado and arugula salad is a perfect keto-friendly lunch, combining the richness of beef with the freshness of avocado and arugula. The simple balsamic vinaigrette dressing ties all the flavors together, making it a light yet satisfying meal. This dish is ideal for anyone looking for a nutritious, low-carb, and quick-to-make lunch option.

Italian Beef Fillet with Mushrooms and Cream Sauce

This Italian beef fillet with mushrooms and cream sauce is a decadent yet keto-friendly lunch. The beef fillet is seared to perfection and paired with a creamy, savory mushroom sauce, adding richness and depth to the dish. With its low-carb ingredients and luxurious flavor, this meal is perfect for those following a keto diet without sacrificing taste.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 1/4 cup heavy cream
• 1 tbsp butter
• 1/4 cup Parmesan cheese, grated
• 1/2 tsp fresh thyme, chopped
• 1 clove garlic, minced

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the beef fillets with salt and pepper.
2. Sear the fillets for 3-4 minutes per side, or until they reach your desired doneness. Remove the fillets from the skillet and set aside to rest.
3. In the same skillet, melt the butter and add the mushrooms and garlic. Sauté for 5-6 minutes until the mushrooms release their moisture and become golden brown.
4. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and fresh thyme. Continue cooking for 2-3 minutes until the sauce thickens.
   This Italian beef fillet with mushrooms and cream sauce is a rich, satisfying keto lunch that combines the savory flavors of beef with a creamy, umami-packed sauce. The mushrooms add an earthy flavor while the cream and Parmesan provide a luxurious texture. This dish is perfect for a filling meal that fits within a low-carb lifestyle.

Italian Beef Fillet with Pomegranate Salad

This Italian beef fillet with pomegranate salad is a refreshing, vibrant keto-friendly lunch that pairs the richness of the beef with the sweet-tart crunch of pomegranate seeds. The combination of fresh ingredients, citrus, and the lean beef fillet makes for a unique, flavorful, and low-carb meal.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup arugula
• 1/4 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 1/4 cup cucumber, thinly sliced
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp honey (optional, for dressing)

Instructions:

1. Heat olive oil in a skillet or on the grill over medium-high heat. Season the beef fillets with salt and pepper.
2. Grill or sear the fillets for 3-4 minutes per side, or until the desired doneness is achieved. Let the fillets rest before slicing them thinly.
3. In a large bowl, combine the arugula, pomegranate seeds, feta cheese, and cucumber.
4. In a small bowl, whisk together olive oil, lemon juice, and honey (if using) for the dressing.
5. Toss the salad with the dressing and top with the sliced beef fillet. Serve immediately.

This Italian beef fillet with pomegranate salad offers a fresh, light, and nutrient-packed lunch. The pomegranate adds a burst of sweetness and crunch, while the creamy feta cheese and peppery arugula complement the savory beef. With its balance of flavors and vibrant ingredients, this dish is a perfect choice for anyone looking for a keto-friendly, low-carb lunch that’s both satisfying and refreshing.

Italian Beef Fillet with Garlic Parmesan Green Beans

This Italian beef fillet with garlic Parmesan green beans is a flavorful, keto-friendly lunch that combines tender beef fillet with savory, roasted green beans. The garlic Parmesan green beans add a deliciously crisp and cheesy element to the meal, making this a fulfilling low-carb option that’s both nutritious and easy to prepare.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups green beans, trimmed
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the green beans in olive oil, salt, and pepper, and spread them evenly on a baking sheet.
2. Roast the green beans for 15-20 minutes, or until tender and lightly browned.
3. While the green beans are roasting, heat a skillet over medium-high heat. Season the beef fillets with salt and pepper.
4. Sear the fillets in the skillet for 3-4 minutes per side, or until they reach your desired doneness. Let the fillets rest.
5. In the same skillet, melt butter and sauté the garlic for 30 seconds. Add the roasted green beans to the skillet, tossing them to coat in the garlic butter. Sprinkle with Parmesan cheese and fresh parsley.
6. Serve the beef fillets alongside the garlic Parmesan green beans.

This Italian beef fillet with garlic Parmesan green beans is a perfect keto lunch that’s both flavorful and filling. The ender beef pairs wonderfully with the crispy, cheesy green beans, while the garlic butter elevates the overall taste. This dish is a great low-carb option for those looking to enjoy a rich and satisfying meal without compromising on flavor.

Italian Beef Fillet with Asparagus and Lemon Butter

This Italian beef fillet with asparagus and lemon butter is a light and flavorful keto lunch, combining perfectly seared beef with crisp, roasted asparagus drizzled with a tangy lemon butter sauce. It’s a quick and easy dish that balances rich protein with fresh vegetables, making it a healthy, low-carb meal.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 2 tbsp butter
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the asparagus in olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast the asparagus for 12-15 minutes, or until tender and slightly crispy.
3. While the asparagus is roasting, heat a skillet over medium-high heat. Season the beef fillets with salt and pepper.
4. Sear the beef fillets for 3-4 minutes per side, or until they reach your desired level of doneness. Let them rest for a few minutes.
5. In the same skillet, melt the butter and add minced garlic. Sauté for about 30 seconds, then add lemon juice and zest to the pan, stirring to combine.
6. Serve the beef fillets with the roasted asparagus and drizzle with the lemon butter sauce. Garnish with fresh parsley.

This Italian beef fillet with asparagus and lemon butter is a light, flavorful keto lunch that’s simple yet satisfying. The tender beef is complemented by the crispy asparagus, and the tangy lemon butter adds a burst of freshness to the dish. It’s an easy-to-make meal that’s perfect for anyone looking for a low-carb, healthy lunch option.

Italian Beef Fillet with Cauliflower Rice Pilaf

This Italian beef fillet with cauliflower rice pilaf is a delicious and hearty keto-friendly meal. The beef fillets are aired with a flavorful cauliflower rice pilaf that’s cooked with garlic, herbs, and a hint of lemon. It’s a satisfying, low-carb dish that’s full of flavor and nutrients.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups cauliflower rice
• 1 tbsp butter
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup chicken broth (or vegetable broth)
• 1/4 tsp dried thyme
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the beef fillets with salt and pepper.
2. Sear the fillets for 3-4 minutes per side, or until they reach your desired doneness. Set aside to rest.
3. In the same skillet, melt butter and sauté the onion and garlic until softened, about 2-3 minutes.
4. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until tender.
5. Pour in the chicken broth and add dried thyme. Continue to cook for 2-3 minutes until the broth is absorbed.
6. Stir in lemon juice and season with salt and pepper to taste. Serve the beef fillets alongside the cauliflower rice pilaf, garnished with fresh parsley.

This Italian beef fillet with cauliflower rice pilaf is a comforting, low-carb keto lunch that’s packed with flavor and nutrients. The cauliflower rice pilaf mimics the texture of traditional rice but is much lower in carbs, while the savory beef provides plenty of protein. The combination of garlic, herbs, and lemon creates a refreshing balance, making this a well-rounded and satisfying meal.

Italian Beef Fillet with Roasted Brussels Sprouts and Bacon

This Italian beef fillet with roasted Brussels sprouts and bacon is a rich and savory keto lunch that features the perfect balance of flavors. The beef is seared to perfection and paired with crispy, roasted Brussels sprouts and bacon, adding a smoky, savory element to the dish. It’s a hearty, low-carb meal that will keep you satisfied.

Ingredients:

• 2 beef fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 2 slices bacon, chopped
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• Fresh thyme, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts in olive oil, salt, pepper, and garlic powder. Place them on a baking sheet.
2. Roast the Brussels sprouts for 20-25 minutes, or until they are tender and slightly crispy, tossing halfway through.
3. While the Brussels sprouts are roasting, heat a skillet over medium-high heat. Cook the bacon until crispy, then remove and set aside.
4. Season the beef fillets with salt and pepper. Sear them in the skillet for 3-4 minutes per side, or until the desired doneness is reached.
5. Drizzle balsamic vinegar over the roasted Brussels sprouts and top with the crispy bacon pieces.
6. Serve the beef fillets alongside the Brussels sprouts, garnished with fresh thyme.

This Italian beef fillet with roasted Brussels sprouts and bacon is a savory, satisfying keto lunch that combines rich protein with crispy, smoky vegetables. The Brussels sprouts and bacon add texture and flavor, while the balsamic vinegar gives a tangy finish. This meal is perfect for anyone following a low-carb lifestyle and craving a hearty, delicious dish.

Note: More recipes are coming soon