Sous Vide Filet Mignon, Sour Cream and Cheddar Cauliflower Mash, and Sauteed Spinach
Made an awesome keto dinner tonight. Sous vide is a game changer for cooking all proteins but it really shines with steak.
Net Carbs: 9g
Sous Vide Filet Mignon:
-rub good quality filets with course sea salt and pepper. Each filet was about 5.5 oz so they were big
-sous vide @133 degrees for 1 hour for a perfect medium rare+ (see pic)
-remove from sous vide, pat dry, and re-salt
-sear 1 minute on each side in butter using a cast iron skillet
-Calories: 339 Net Carbs: 0g Fat: 17g Protein: 42g
Sour Cream and Cheddar Cauliflower Mash
1 large head cauliflower
3 cloves garlic
1/3 cup full fat sour cream
4 oz sharp aged Cheddar cheese grated, plus a few tablespoons for garnish
Salt and pepper to taste
Place a steam basket into a large saucepan and fill with a few inches of water.
Cut cauliflower into florets and rinse with water. Place in pot along with garlic cloves and steam until tender, about 7 to 10 minutes.
Drain and transfer to the bowl of a food processor, including garlic cloves.
Puree until smooth.
Return to empty pot and stir in sour cream and grated cheese until creamy and smooth.
Season with salt and pepper and sprinkle with cheese for garnish.
– 1 serving = 1/2 cup
-Calories: 138 Net Carbs: 5.5g Fat: 8g Protein: 7.6g
-Garnished with green onion
– Heated olive oil in a pan over medium high heat, threw in a bag of spinach, lowered heat, sauteed until done
-Calories: 140 (includes EVOO), Net Carbs: 3g, Fat: 14g Protein: 0g