Are YOU Ready to Experience the Difference?
Are YOU Ready to Experience the Difference?​

Elevate Your Steak Game with Crispy Frites and Béarnaise Sauce

Makes 1 serving | Category: Keto Beef & Lamb

Looking to take your steak game to the next level? Look no further!

Get ready to tantalize your taste buds with this mouthwatering keto recipe featuring crispy frites and a luscious Béarnaise sauce.

Get ready to savor every flavorful bite as you elevate your steak experience like never before.

INGREDIENTS

FRIES:

  • 1 cauliflower stem
  • 2 tsp melted unsalted butter (or melted coconut oil, lard, or avocado oil if dairy free)
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper

STEAK:

  • 1 (113g/4oz) boneless rib-eye steak, about ¾ inch thick
  • 1 tsp fine sea salt
  • ½ tsp ground black pepper 
  • 2 tbsp unsalted butter (or coconut oil, lard, or avocado oil if dairy-free)

SERVING:

  • 3 tbsp Béarnaise Sauce (store-bought), or 2 tbsp beef bone broth, homemade or store-bought, for a dairy-free, egg-free pan sauce
  • Fresh thyme leaves (optional)

INSTRUCTIONS

  1. To make the fries,  preheat the oven to  220°C/425°F. Grease a rimmed baking sheet.
  2. Cut the cauliflower stem into French fry shapes and place them on a baking sheet that has been greased. Coat the fries in melted butter and season with 1/2 tsp salt and 1/4 tsp pepper. Bake for 25 minutes, or until the top is golden brown.
  3. Season both sides of the steak with 1 tsp salt and 1/2 tsp pepper. Heat a cast-iron skillet over medium-high heat and melt the butter in it. Sear the steak for 1 minute on each side. Reduce the heat to medium and cook for 6 minutes more, or until the steak is medium-rare. Remove the steak from the pan and set it aside to rest for a few minutes before slicing.
  4. If you don't want to make the béarnaise sauce, use the beef broth to make a quick pan sauce instead: Pour in the broth and whisk to scrape the bottom of the pan and combine the drippings and broth.
  5. Place the steak on a plate, top with the cauliflower fries, and drizzle with the béarnaise or pan sauce. If desired, garnish with thyme leaves.
  6. This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Warm the steak and fries in a baking dish for 5 minutes in a preheated 180°C/350°F oven.

NUTRITIONAL VALUES

  • Calories: 424kcal 
  • Fat: 9.5g (1.1g S.Fat) 
  • Carbs: 66.8g 
  • Protein: 21.4g 
  • Sugar: 12.5g 
  • Sodium: 489mg