Filet Mignon & Creamed Cauliflower Rice w/ Herb Parmesan Sauce

About

Skip the restaurant and stay in for your romantic evening! This recipe is PERFECT for the keto dieter who loves to treat their self. Simply seasoned filet mignon steaks speak for themselves and are accompanied by a rich side of creamed cauliflower rice. Everything is tied together with a equally-rich and creamy sauce infused with basil, thyme, and tarragon. Don’t skip this meal!

Ingredients

10 ounce cauliflower rice
¾ cup heavy cream
2 tablespoon butter, salted
⅛ teaspoon salt
¼ teaspoon black pepper, ground
1 teaspoon garlic
¼ teaspoon onion powder
10 ounce beef filet mignon
¼ teaspoon seasoned salt
¼ teaspoon black pepper, ground
¼ teaspoon garlic powder
2 teaspoon olive oil
2 tablespoon butter, salted
¼ cup whipping cream, extra heavy/gourmet, not whipped
2 leaf basil
2 gram thyme, fresh
2 gram vegetables fresh herbs tarragon by freshdirect
¼ cup, shredded parmesan cheese, fresh (hard)

Instructions

In a pot, combine the cauliflower rice and heavy cream. Place a lid on the pot and bring it to a strong simmer. Once there, drop in HALF of the first amount of butter. Leave the lid off, stir the melted butter into the rice, and continue to simmer openly as the pot reduces.
After about 5 minutes of simmering, stir in the other half of the butter. Stir in the salt, first amount of pepper, first amount of garlic, and onion powder. Allow the creamed cauliflower rice to reduce until it has a consistency of loose mashed potatoes without being liquidy, as pictured.
Set the rice aside to cool and set. Prepare 2, 5-ounce filet mignon steaks by sprinkling a pinch of seasoned salt, pepper, and garlic powder over the top of each.
Heat the olive oil in a pan over medium-high heat. Place the steaks in the hot oil, seasoned side down, and cook for at least 5 minutes per side. You may also wish to use a pair of tongs to rotate and sear the sides of the steaks as well. Filet mignon is best served medium rare, but you can certainly cook for longer. Adjust your heat as necessary and use a lid on the pan to helps cook the steaks through more.
Transfer the steaks aside to rest and give your pan a light wipe clean. Melt the second amount of butter into the same pan over low heat to deglaze it. Then, stir in the heavy cream, the basil, the equivalent of 2 sprigs of thyme, and the equivalent of 2 sprigs of tarragon.
Once the sauce has emulsified, stir in the parmesan on a low heat. Once the parmesan melts and the sauce thickens, remove the pan from the heat. Served your filet mignon over the creamed cauliflower rice and drizzle the parmesan sauce all over.