Filet with Shrimp Scampi, Roasted Broccolini, and Garlic-Butter Cauliflower Mash
(Except for butter, I omitted all other dairy from this meal. I also removed the wine to maintain the Keto for Cora!)
Filet Mignon w/ Shrimp Scampi Sauce:
- 4 (4-6oz), 1.5-2" thick cut filet mignon steaks
- 1-2 tbsp butter/oil
- salt to taste
- 1 shallot, minced
- 3-4 cloves garlic, minced
- 1/4 cup crisp, white wine (Keto alternative: chicken broth)
- 3/4 cup uncooked shrimp - peeled, deveined, cut into 1/2-3/4" pieces (depending on original size)
- 1/4 cup heavy cream
- 1 tbsp butter
- salt and freshly group pepper to taste
Heavily salt and pepper both sides of steaks and set on counter 30min-1hr ahead of cooking time to allow meat to come to room temperature (if frozen, leave out several hours ahead of cooking).
Once ready to start cooking, heat an oven-safe heavy steel or cast-iron skillet over medium-high heat. Once hot, add 1 tbsp butter/oil to skillet. When butter foaming subsides (or oil begins to shimmer and runs very easily around skillet), gently place the filets into the hot skillet (avoid overcrowding) and cook until golden brown crust forms, about 5 to 6 minutes. Flip steaks.
Cook on second side until desired doneness (for med-rare, center should read 130 degrees F - temp will increase 5-7 degrees when resting). Remove from heat and set filets aside to rest, covered loosely with foil.
Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine and cook and stir until the wine reduces by half, about 3 minutes.
Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
To serve, place filets on serving plates and top each with a quarter of the shrimp and sauce. Sauce will thicken slightly as it cools.
Garlic-Butter Cauliflower Mash:
- Medium head of cauliflower, cut into florets
- tablespoon olive oil
- 2-4 cloves garlic, smashed (depending on your desired garlickiness)
- 2-4 tablespoons butter (depending on your desired butteriness)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon cream cheese
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor or blender; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Taste and adjust seasoning as desired.
Roasted Broccolini with Lemon and Garlic:
- 1 lemon, halved crosswise, seeds removed
- 4 garlic cloves, smashed
- 2 bunches broccolini, ends trimmed
- 3-4 tbsp olive oil
- Kosher salt and freshly ground pepper
Heat oven to 425F
Thinly slice half the lemon into rounds, setting other half aside
Toss lemon slices, garlic, and broccolini with olive oil and set on parchment paper on rimmed baking sheet
Season with salt and pepper
Roast in oven for 12-15 minutes, until florets are just starting to char
Remove from oven, squeeze remaining half of lemon over broccolini, and serve.