Espetadas (Keto Beef Skewers)

Ingredients

• about 910 g Beef Tenderloin (cubed)
• 4 cloves Garlic (minced)
• 4 each Bay Leaves
• 2 tbsp Red Wine Vinegar
• 2 tbsp Olive Oil
• 2 tsp Coarse Sea Salt
• 1 tsp Black Pepper
• 1 large head Cauliflower
• 2 tbsp Butter
• 1/4 cup Heavy Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 4 cloves of minced garlic, 4 bay leaves, 2 tablespoons of red wine vinegar, 2 tablespoons of olive oil, 2 teaspoons of coarse sea salt, and 1 teaspoon of black pepper. Add the about 910 g of beef tenderloin, cut into 2.54 cm cubes, to the bowl and toss to coat. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2. 2Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
3. 3Thread the marinated beef cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Place the skewers on the preheated grill. Grill for 3-4 minutes per side, turning them carefully, until the beef reaches an internal temperature of 57°C for medium-rare, or your desired doneness.
5. 5While the skewers are grilling, prepare the cauliflower mash. Place the 1 large head of cauliflower, cut into florets, into a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the florets are very tender when pierced with a fork.
6. 6Carefully drain all the water from the cooked cauliflower. Return the cauliflower to the pot or transfer it to a food processor. Add the 2 tablespoons of butter and 1/4 cup of heavy cream.
7. 7Mash the cauliflower until smooth and creamy, using an immersion blender directly in the pot or by pulsing in a food processor. Season the cauliflower mash with salt and pepper to your preference.
8. 8Remove the beef skewers from the grill and let them rest for 5 minutes before serving. Serve the grilled beef skewers hot alongside the prepared cauliflower mash.

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