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This is how you bring the steakhouse experience to your kitchen in a Bobby Approved fashion. Juicy steaks topped with a buttery red wine and mushroom sauce, served with low carb and velvety mashed cauliflower. The entire recipe is keto comfort food done right.
INGREDIENTS
2 Boneless Grass-Fed Strip Steaks:
- Smoked paprika, to taste
- Cumin, to taste
- Dried oregano, to taste
- Unrefined salt, to taste
- Pepper, to taste
- Grass-fed ghee
Cauliflower Mash:
- 1 large cauliflower head, cut into florets
- 4 garlic cloves
- 2 tablespoons grass-fed butter
- 1 cup organic grass-fed cheddar cheese, grated
- 2 tablespoons organic cream cheese
- Unrefined salt, to taste
- Pepper, to taste
Mushroom Sauce:
- 1 pound shiitake mushrooms
- 1/2 cup red wine
- 1/4 cup beef bone broth
- 2 tablespoons grass-fed butter
- Unrefined salt, to taste
- Pepper, to taste
- Grass-fed ghee
INSTRUCTIONS
- Make the cauliflower mash by filling a medium size stainless steel pot with water and bring to a boil. Season water with 1 tablespoon of salt and add the cauliflower florets and garlic cloves. Boil for 8-9 minutes, or until the cauliflower is mashable, but not over cooked. Drain and add the veggies to a food processor or blender along with the cheese, cream cheese, butter, pinch of salt, crack of pepper, and blend on high until smooth and creamy. Check for seasoning and set aside.
- Make a spice rub for the steaks by combining 1 teaspoon each smoked paprika, cumin, and oregano in a bowl. Mix well and season the steaks with spice rub and a liberal amount of salt on each side.
- Preheat oven to 350°F and set stainless steel pan to medium-high. Add 3 tablespoons of ghee or avocado oil to the pan, wait 30 seconds so the oil can heat up, then add the steaks and press them into the pan. Cook for 2 minutes, or until well browned, then flip and cook another 2 minutes.
- Transfer the steaks in the pan to the oven and cook until the internal temperature is 130°F, about 12-15 minutes. Take steaks out of the pan and allow to rest under foil for 10 minutes.
- While the steaks are resting, add the sliced mushrooms to the same pan over medium-high heat with 2 teaspoons of ghee. Cook for 8 minutes then add a pinch of salt and the wine. Cook until the wine has reduced by half then add the bone broth and cook until it has reduced by half. Add the butter, reduce the heat, and cook until the sauce is thick and velvety. Check for seasoning and remove from heat.
- Serve the steak with mushroom sauce on top and the cauliflower mash on the side. Enjoy!
