Keto Beef Roll-Ups with Provolone, Rosemary Butter, and Garlic Cauliflower Mash

Instructions

1. 1

   Preheat the oven to 200°F / 95°C to keep the finished roll-ups warm if needed. Bring a pot of water with a pinch of salt to a boil for the cauliflower.

2. 2

   Boil the cauliflower florets for 10 to 12 minutes, until very tender. Drain well and let the steam escape for 2 minutes to prevent a watery mash.

3. 3

   While the cauliflower cooks, season the beef steaks on both sides with salt, black pepper, and smoked paprika.

4. 4

   Divide the fresh spinach over the beef steaks and place the provolone cheese on top. Roll each steak up gently but tightly and secure with toothpicks if needed.

5. 5

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef roll-ups for 2 to 3 minutes per side, until well browned and the cheese starts to melt. Transfer them to the oven at 200°F / 95°C to keep warm.

6. 6

   In the same skillet, reduce to medium heat and add 25 g butter, 2 minced garlic cloves, and the fresh rosemary. Cook for 30 to 45 seconds, stirring, until fragrant but not browned. Add the lemon juice and turn off the heat.

7. 7

   For the mash, place the drained cauliflower in a processor or mash by hand. Add the heavy cream, Parmesan, the remaining 3 garlic cloves grated or very finely chopped, the remaining 25 g butter, and 1 tablespoon olive oil. Blend until creamy. Adjust with salt and pepper to taste.

8. 8

   Spoon the garlic cauliflower mash onto each plate. Top with the beef roll-ups and finish with the rosemary butter from the skillet. Serve hot.

9. 9

   If you prefer the beef more fully cooked, after searing the roll-ups bake them for 5 minutes at 375°F / 190°C before serving.