Keto Beef Skillet with Goat Cheese Cream, Golden Eggplant and Toasted Mint

Instructions

1. 1

   1. Pat the beef strips dry with paper towels and season them with 1/2 teaspoon of the salt, black pepper, sweet paprika, and ground cumin. Let them sit at room temperature for 10 minutes.

2. 2

   2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and toast the sliced almonds for 1 to 2 minutes, stirring constantly, until just lightly golden. Remove and set aside.

3. 3

   3. In the same skillet, add the eggplant, 1/2 teaspoon salt, and 1 tablespoon olive oil. Cook for 8 to 10 minutes, stirring occasionally, until the eggplant is golden and tender. Transfer the eggplant to a plate.

4. 4

   4. Add 1 tablespoon butter to the skillet and sauté the red onion for 2 minutes. Stir in half of the minced garlic and cook 30 seconds more, making sure it does not burn.

5. 5

   5. Raise the heat to high and add the beef strips. Cook for 2 to 4 minutes, tossing, until the beef is well browned but still juicy. Transfer the beef to a plate so it does not overcook.

6. 6

   6. Reduce the heat to medium. Add the beef broth to the skillet and scrape the bottom with a spoon to release the browned bits. Stir in the heavy cream, goat cheese, and remaining minced garlic. Cook for 2 to 3 minutes, stirring, until a smooth sauce forms.

7. 7

   7. Return the eggplant and beef to the skillet. Add the lemon juice, half of the chopped fresh mint, and the remaining tablespoon of butter. Cook 1 to 2 minutes more, gently stirring to coat everything in the sauce.

8. 8

   8. Taste and adjust with the remaining salt if needed. Serve hot, finishing with the remaining fresh mint and the toasted almonds on top.

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   9. If you prefer to hold the dish warm before serving, you may place it in a preheated oven at 200°F / 95°C for up to 5 minutes, without cooking it further.