LOSE IT The Low Carb & Paleo Way

olives branch out

BEEF FILLET WITH A WARM OLIVE & FETA DRESSING

SERVES 8

• 1 tsp paprika
• 1 tbsp dried thyme
• 1 tbsp wholegrain mustard
• 3 tbsp coconut oil
• Himalayan salt and black pepper
• 1.5 kg beef fillet, secured with string, at room temperature
• 1 lemon, cut into wedges, to serve
• fresh parsley sprigs, to serve

FOR THE DRESSING

• 2/3 cup extra-virgin olive oil
• 100g pimento-stuffed green olives, roughly chopped
• 100g black olives, pitted and roughly chopped
• juice of ½ a lemon
• 100g feta, crumbled
• 10g fresh parsley, finely chopped
• Himalayan salt and black pepper

Preheat the oven to 200°C. Mix the paprika, thyme, mustard and 1 tbsp coconut oil in a small

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