Creamy Keto Beef Skillet with Brussels Sprouts, Bacon, and Blue Cheese

Instructions

1. 1

   Take the beef out of the refrigerator 10 minutes before cooking. Pat the strips dry with paper towels and season with 1/2 teaspoon salt and the black pepper.

2. 2

   Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the bacon and cook for 5 to 6 minutes, stirring, until crisp. Remove the bacon and set aside on a plate, leaving the rendered fat in the skillet.

3. 3

   Add the halved Brussels sprouts to the skillet with the bacon fat. Cook over medium-high heat for 5 to 7 minutes, starting cut-side down, until well browned. Add 15 g butter and a pinch of salt, toss, and cook 1 minute more. Remove and set aside with the bacon.

4. 4

   Increase the heat to high and add the olive oil. When hot, add the beef in a single layer. Cook for 2 to 3 minutes without moving it too much so it sears well. Turn and cook 1 to 2 minutes more until desired doneness. Remove the beef and set aside.

5. 5

   Reduce the heat to medium. Add the remaining butter to the same skillet along with the shallot. Cook for 2 minutes until softened. Stir in the garlic and thyme and cook 30 seconds more until fragrant.

6. 6

   Add the Dijon mustard and beef broth, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Cook for 2 minutes to reduce slightly.

7. 7

   Pour in the heavy cream and cook over medium-low heat for 3 to 4 minutes, stirring, until slightly thickened. Add the crumbled blue cheese and stir until melted and the sauce is smooth.

8. 8

   Return the beef, bacon, and Brussels sprouts to the skillet. Toss gently to coat everything in the sauce and cook 1 to 2 minutes more, just until heated through. Adjust salt if needed.

9. 9

   Sprinkle the fresh parsley over the top and serve immediately.

10. 10

    If you want to keep the dish warm before serving, place it in a preheated oven at 200 °F / 95 °C for up to 10 minutes, loosely covered so it does not dry out.