Keto Butter-Basted Filet Mignon with Horseradish Cream & Zucchini Ribbons
Perfectly crusted filet with browned butter sauce is paired with a vibrant light side of zucchini ribbons and a perky horseradish cream sauce round to create a steakhouse-quality keto meal.
Ingredients List
- 8 oz filet mignon, 3/4 to 1-inch thick
- 1/2 tsp sea salt, plus more for seasoning the meat
- 1/4 tsp freshly ground pepper, plus more for seasoning the meat
- 1/4 cup sour cream
- 1 Tbsp grated peeled freshly grated horseradish, or prepared horseradish
- 1 Tbsp fresh lemon juice, divided
- 2 tsp chopped fresh chives, divided
- 4 tsp olive oil, divided
- 2 Tbsp butter
- 5 oz medium zucchini, shaved into ribbons using a vegetable peeler
- 1/4 cup shaved fresh fennel
- 1/4 cup (1 oz) shaved Pecorino Romano or Parmigiano-Reggiano cheese
Instructions
- Season the steaks generously with salt and pepper and let sit at room temperature 1 hour.
- Meanwhile, make the sauce: in a small bowl, combine the sour cream, horseradish, half of the lemon juice, and one-quarter of the chives. Season with a generous pinch of pepper.
- Heat a dry medium skillet, preferably cast-iron, over medium-high, then add 1 teaspoon of the oil. As soon as the oil is smoking, cook the steaks, turning every 1-1/2 to 2 minutes, until a deep brown crust forms, 8 to 10 minutes. Reduce the heat to medium and add the butter. Tilt the pan toward you so the butter pools on one side, then use a large spoon to continually baste the steaks with the butter. Continue until the butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer the meat to a cutting board and let it rest 10 minutes. (A medium-rare steak should reach an internal temperature of 120°F to 125°F). Add any collected juices from the meat to the brown butter, then keep the butter warm.
- In a medium bowl, combine the zucchini, fennel, and Pecorino with the remaining lemon juice, the remaining olive oil and chives, and the salt and pepper. Toss to combine.
- Transfer the steaks to dinner plates, spoon the browned butter over the steaks, and sprinkle the dish with salt and pepper. Add the zucchini and the horseradish cream sauce on the side and enjoy.
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