Celebrate Any Day with a Sumptuous Steak Recipe!

A great steak is not only one of the easiest things to make at home--and make at a restaurant-quality level--it’s also totally keto, especially when you add a mouthwatering topping of blue cheese and crushed pork rinds. Try today’s tasty recipe and see for yourself!

Blue Cheese-Crusted Filet Mignon with Marsala Sauce Recipe
Crushed pork rinds add crunch and blue cheese adds tang to this delicate, spectacular steak accompanied by a rich marsala sauce. Want to add vegetables? Serve it with 1 cup steamed, chopped broccoli (steamed broccoli macros:31 Calories, 0g Fat, 4g Net Carbs, 3g Protein).

SERVES 2

1 Serving: 451 Calories, 21g Fat, 3g Net Carbs, 47g Protein

1 Tbsp salted butter
¼ cup minced onion
2 cloves garlic, minced
1 Tbsp fresh or dried thyme
½ cup beef broth
¼ cup marsala cooking wine
1 Tbsp extra-virgin olive oil
2 (4 oz, 1½ –inch thick) filet mignon steaks
½ cup crumbled blue cheese
¼ cup crushed pork rinds (chicharones)

Make the marsala sauce: In a skillet over medium heat, melt the butter. Add the onion, garlic, and thyme. Stir until onion is tender and translucent. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the marsala wine. Bring to a boil, and cook until the mixture reduces to about ½ cup. Keep warm.

Preheat the oven to 350°F. Heat the olive oil in a cast-iron or other oven-safe skillet over high heat. Sear the steaks quickly on both sides until brown, 1 to 2 minutes per side, then place the pan with the steaks in the oven and roast for about 15 minutes for medium-rare (internal temperature of 130 to 135°F; use a heat thermometer if you have one), or longer if you prefer your meat more well done. Remove from the oven, and place the steaks on a baking sheet.

In a bowl, stir together the crushed pork rinds and blue cheese. Top each steak with a layer of this mixture.

Preheat the broiler. Broil the steaks 6 inches from the heat until the cheese topping is golden, about 3 minutes. Remove from the oven and let the meat rest for 15 minutes before serving. Drizzle the warm marsala sauce over the steak and enjoy.

Recipe by Kassey Cameron ofKeto4Karboholics.com

 

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