Keto Surf and Turf with Cauliflower Risotto

Ingredients

• 4 each Beef Tenderloin Steaks (6oz)
• 1 lb Large Shrimp (peeled & deveined)
• 4 cups Cauliflower Rice
• 1 cup Heavy Cream
• 1/2 cup Parmesan Cheese (grated)
• 4 tbsp Butter
• 2 cloves Garlic (minced)
• 1/4 cup Dry White Wine
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Season steaks generously with salt and pepper.
2. 2Heat 1 tbsp olive oil in an oven-safe skillet over high heat. Sear steaks for 2-3 minutes per side to develop a crust. Transfer skillet to the oven and cook to desired doneness (about 5-7 minutes for medium-rare).
3. 3While steaks are in the oven, heat 2 tbsp butter in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 minute).
4. 4Add shrimp to the skillet and cook until pink and opaque (about 2-3 minutes per side). Remove shrimp from skillet and set aside.
5. 5In the same skillet, melt remaining 2 tbsp butter. Add cauliflower rice and cook for 5 minutes, stirring occasionally.
6. 6Pour in white wine and cook until absorbed. Stir in heavy cream and Parmesan cheese. Simmer until the risotto thickens slightly (about 5 minutes).
7. 7Stir in chopped parsley. Season with salt and pepper to taste.
8. 8Slice steaks and serve over cauliflower risotto, topped with cooked shrimp.

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