Keto Beef Skillet with Taleggio Cream, Golden Cauliflower and Crispy Sage

Instructions

1. 1

   Take the beef out of the refrigerator 10 minutes before cooking. Pat it dry and toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil.

2. 2

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 15 g butter. Add the cauliflower and brown it for 8 to 10 minutes, stirring only occasionally so it develops color. Season with 1/4 teaspoon salt and a pinch of pepper. Transfer the cauliflower to a plate and keep warm.

3. 3

   In the same skillet, reduce to medium heat and add the sage leaves with the remaining butter. Fry for 30 to 45 seconds until crisp, watching closely so they do not burn. Remove the sage to a paper-lined plate and leave the sage-infused butter in the skillet.

4. 4

   Raise the heat to high again. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned but not overcooked. Work in batches if needed. Remove the beef and set aside.

5. 5

   Lower to medium heat. Add the shallot and cook for 2 minutes in the skillet drippings. Stir in the garlic and cook for 30 seconds. Add the Dijon mustard and mix well.

6. 6

   Pour in the beef broth and scrape the bottom of the skillet to loosen the browned bits. Cook for 2 minutes to reduce slightly. Add the heavy cream, taleggio, parmesan, nutmeg, remaining salt, and remaining pepper. Cook for 3 to 4 minutes over medium-low heat, stirring, until the sauce is smooth and creamy.

7. 7

   Return the cauliflower and beef to the skillet. Toss gently to coat everything in the sauce and cook for 2 more minutes, until the beef is done to your liking and the cauliflower is heated through.

8. 8

   Serve immediately and finish with the crispy sage leaves on top. If you want to keep the dish warm before serving, you can place it in a 200°F (95°C) oven for 3 to 5 minutes, but no longer so the beef does not overcook.

9. 9

   Adjust salt and pepper at the end and divide into 4 servings.