Makes 2 servings | Category: Keto Beef & Lamb
Indulge your taste buds with a sizzling delight that combines the succulent flavors of rib-eye steak, creamy asparagus puree, and decadent bacon custard. T
his keto-friendly recipe promises to take your culinary experience to new heights, offering a symphony of savory and rich flavors that will leave you craving for more.
Get ready to elevate your dining experience with this tantalizing dish that perfectly balances the robustness of the steak, the velvety smoothness of the asparagus puree, and the irresistible allure of the bacon custard.
Prepare to embark on a gastronomic adventure that is sure to delight your senses and satisfy your cravings.
- 6 strips bacon, cooked and diced
- 1¼ cups heavy cream, divided
- ¼ tsp ground nutmeg
- 2 large egg yolks
- 8 asparagus spears
- 1 (227g/8oz) boneless rib-eye steak
- Fine sea salt and ground black pepper
- 1 tbsp ghee
- Baby lettuce leaves
- Cherry tomatoes
- To make the bacon custard, in a saucepan, combine the cooked bacon, 1 cup of the cream, and the nutmeg and bring to a gentle simmer. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse. Remove and discard the bacon.
- While the bacon soaks in the cream, whisk the egg yolks in a heatproof bowl (or double boiler insert) for 5 minutes, or until doubled in size and lighter in color. Slowly pour a few tablespoons of the bacon cream into the yolks while whisking to prevent the eggs from curdling. Place the bowl over a pot of simmering water (or the base of the double boiler).
- Pour the remaining bacon-infused cream into the bowl set over the simmering water. Cook, stirring constantly, until the mixture is thick and coats the back of a spoon, about 7 minutes. Transfer the custard to a clean bowl and place it over a bowl of ice water to cool. When completely cool, place the custard in the refrigerator to chill. If desired, transfer the custard to a piping bag for a more upscale presentation. Refrigerate the custard until you're ready to garnish the plates. (Note: The custard can be made 2 days ahead and refrigerated in an airtight container. (Do not freeze.)
- Trim the woody ends off the stalks and chop the asparagus into 1-inch pieces to make the puree. Cook the asparagus in a pot of boiling water for 5 minutes, or until tender (up to 7 minutes for thicker asparagus). Drain thoroughly and place in a blender. Puree the remaining 14 cup heavy cream until smooth. Set the puree aside and season with salt to taste. (Note: The puree can be made up to 2 days ahead of time and refrigerated in an airtight container.)
- To prepare the steak, pat it dry with a paper towel, season it liberally with salt and pepper on all sides, and set it aside at room temperature for 10 to 15 minutes. In a cast-iron skillet over medium heat, melt the ghee. When the pan is hot, add the steak and sear it for 5 minutes. Cook for another 3 to 5 minutes, depending on how well-done you like your steak (see chart at left). (A medium-rare steak requires a total of 8 minutes of cooking time.) Remove the steak from the pan and rest it for 10 minutes on a cutting board before slicing it into 1/2-inch-thick slices.
- Smear a dollop of asparagus puree on each plate with the back of a spoon. Place the sliced rib-eye on each plate. Squirt circles of bacon custard around each plate and garnish with baby lettuce and tomatoes.
- This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat the steak for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
- Calories: 282kcal
- Fat: 3.1g (0.7g S.Fat)
- Carbs: 41.2g
- Protein: 24.6g
- Sugar: 3.3g
- Sodium: 405mg