Keto Steak with Gorgonzola Sauce, Golden Turnips and Garlic Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the turnip cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, half of the thyme, and 1/2 teaspoon black pepper. Spread on a tray and roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

2. 2

   While the turnips roast, pat the steak dry with paper towels and season both sides with the remaining salt and black pepper.

3. 3

   Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the steak for 2 to 4 minutes per side, depending on thickness, until a browned crust forms. Reduce to medium heat and add 15 g butter and half of the minced garlic; cook 1 minute, basting the meat with the butter.

4. 4

   Transfer the steak to a plate and let it rest for 8 minutes, loosely covered to keep warm.

5. 5

   In the same skillet, add the beef broth and scrape up the browned bits with a spoon. Stir in the heavy cream, Dijon mustard, gorgonzola, and remaining thyme. Cook over medium heat for 3 to 5 minutes until the sauce is thick and creamy.

6. 6

   In another skillet or a cleaned one, heat the remaining 20 g butter over medium heat. Add the sliced garlic and cook for 30 seconds. Add the fresh spinach and sauté for 2 to 3 minutes until just wilted.

7. 7

   Slice the steak into thick strips or serve whole. Divide the roasted turnips and garlic spinach among four plates. Top with the steak and finish with the hot gorgonzola sauce.

8. 8

   Serve immediately to enjoy the creamy sauce and the contrast of juicy beef, golden turnips, and sautéed spinach.