House-cut filet mignon is seasoned with our special spice rub and seared to perfection. Served with piping-hot and creamy cauliflower mac and cheese and crisp-tender steamed broccoli, this dish is well-rounded, deeply satisfying, and 100% keto-friendly.
Prep time: 10 minutes + marinating time
Cook time: 35 minutes
4 6-oz filets, about 1-inch thick
1 tablespoon kosher salt, plus more to taste
2 teaspoons onion powder
1 tablespoon celery salt
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1 tablespoon olive oil
4 tablespoons butter, sliced into equal parts
2 onions, sliced thinly
2 garlic cloves, minced
½ cup red wine
2 tablespoons Worcestershire sauce
1 head cauliflower, cut into florets
2 tablespoons olive oil
½ cup heavy cream
1 cup shredded whole milk mozzarella cheese
1 cup + 2 tablespoons shredded parmesan cheese, divided
Salt and pepper, to taste
1 head broccoli, cut into florets
Salt and pepper, to taste
- Blot the filets dry. Combine the salt, onion powder, celery salt, smoked paprika, and black pepper in a small bowl and season the meat with the spice rub. Cover and refrigerate for at least 4 hours and up to overnight. Bring the filets up to room temperature for about 40 minutes before cooking.
- Preheat the oven to 375°F. Heat a large cast-iron skillet over medium-high heat with 1 tablespoon olive oil. Blot the steaks dry with paper towels and place in the hot pan. Reduce the heat to medium and sear for 3-4 minutes, depending on the thickness of the cut. Flip and sear the other side for 2-3 more minutes. Place a butter pat on top of each filet and transfer the skillet to the hot oven. Roast for 8-13 more minutes, depending on how rare you like your steak. For rare, cook 1-inch filets for 8 minutes, for medium-rare, 10 minutes, and for medium, up to 13 minutes. Remove the filets from the oven and allow to rest on a wooden cutting board, covered with tin foil.
- Return the skillet, reserving all the butter and flavor left in it, to the stove over medium heat. Add the onions and cook, stirring occasionally, until softened and beginning to caramelize, about 7 minutes. Stir in the garlic and continue cooking until the onions are caramelized, 7-10 more minutes. Deglaze the pot with red wine and Worcestershire sauce, stirring to scrape up any brown bits stuck to the bottom of the pan.
- To make the steamed broccoli, bring a large saucepan of salted water to a rolling boil. Keep a bowl of ice water nearby. Submerge the broccoli florets in the boiling water for 2-3 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Drain and season the broccoli with salt and pepper.
- To make the cauliflower mac, preheat the oven to 450°F and lightly grease a 9×13 inch baking dish. Add the cauliflower florets to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, then roast until fork-tender, about 10-12 minutes.
- Meanwhile, heat the cream in a large saucepan over medium until just at a simmer (being careful not to boil). Lower the heat, then add the mozzarella and 1 cup of parmesan gradually, mixing well and melting fully between each addition. When all of the cheese is melted, taste and adjust seasoning with salt and pepper. Fold the roasted cauliflower into the cheese sauce.
- Transfer the cheesy broccoli to the prepared baking dish. Sprinkle with remaining parmesan and roast until the top is golden and bubbly, about 10 minutes. For an extra crispy top, broil for the last 2 minutes in the oven.
- Serve the cauliflower mac and cheese with sliced filet mignon, caramelized onions, and steamed broccoli.