Meat & Poultry

Lemon Braised Beef (Lemonato)

1.5 hours Cook
Scroll to recipe

This was one of my dad’s favorite dishes.  My mother would either serve this with french fries or mashed potatoes.  Since I can’t really replicate french fries on the Greek Keto diet, I serve this with my Cauliflower Mash.  

You could use chuck or any other type of meat, however, you will have to adjust the cooking time to more like 1.5 to 2 hours.  This recipe uses Filet Mignon (tenderloin) and it most certainly can be done with lamb as well, instead of beef.  The end result when you use filet mignon is a soft, juice, and tender piece of meat drenched in the garlic lemon sauce.  

filet mignon tenderloin

Use the best kind of filet mignon (tenderloin) for this dish.

Place a huge scoop of cauliflower mash on the plate and then add the meat and lemon garlic sauce drizzled all over the mash. 

lemon braised beef

Lemon braised beef


Lemon Braised Beef (Lemonato)

Lemon Braised Beef (Lemonato)

Aside from Greek Oregano and Extra Virgin Olive Oil, lemons and garlic are also important flavors in Greek cooking. This recipe combines lemons and garlic to make a delicious gravy.
prep time
30 min
cooking time
1.5 hours
total time
2 hours


  • Dutch Oven


  • 1 lb. (1/2 kilogram) beef or lamb tenderloin filet (filet mignon)

  • 4 Tbsp. Extra Virgin Olive Oil (divided)

  • 4 Tbsp Butter (divided)

  • 2 cups water

  • 6 minced garlic cloves

  • 2 fresh squeezed lemons

  • ½ Tsp. Xanthum Gum (optional)

  • Salt and pepper to taste


Wash the meat, pat dry it with paper towels and place in a Dutch oven. Turn heat to medium-high and start cooking the meat in order to steam out all its juices until it becomes dry.
Once there are no juices left, add 2 Tbsp butter and 2 Tbsp olive oil and brown the meat on all sides.
Once browned, add 2 cups of water to cover. Don’t completely submerge. Then, braise on medium heat for 1 hour. (if you are using chuck you may need to braise for 2 hours). Check periodically to ensure that the juice does not completely evaporate. Just add a little bit more water if needed to finish cooking.
When all is said and done you want at least 1 cup of juice remaining in the pot. After the first hour, add the remaining olive oil, butter, garlic, salt, pepper, and lemon juice and cook for another 15 to 20 minutes until tender. At this point, right before you turn off the heat, add the optional Xanthum gum for a thicker gravy.
Serve hot over my cauliflower mash.
Enjoy! Bon Appetit! Kali Orexi!


The optional Xanthum gum is there to thicken the gravy. Because I always weighed my beef after cooking (for macros purposes), I would remove all the meat, and it was at this point that I would add the Xanthum gum; remember, a little bit of Xanthum gum goes a long way.

Leave a Reply

Your email address will not be published. Required fields are marked *