Keto Surf and Turf - Steak and Shrimp

Keto Surf and Turf has become my go-to Keto Date Night Meal. It is so much easier to make than you might imagine and has almost perfect macros!

This post may contain affiliate links which means we receive a small commission at
no cost to you when you make a purchase. As an Amazon Associate, I may earn from
qualifying purchases. As an employee of Apogee, any affiliate links from our clients are at 0% commission and two-tiered referrals are at $0.

This is a restaurant-quality meal that you can make right at home. I paired this Keto Surf and Turf with my favorite Keto Risotto and it was absolutely perfect!

Keto Surf and Turf with Cauliflower Risotto 

Ingredients:

For the Keto Surf and Turf:

• 2 Filet Mignon 5 oz each
• 1 tbsp Butter 
• 2 sprigs fresh Rosemary 
• 2-3 sprigs fresh Oregano
• 1 tbsp Olive oil
• Salt and pepper to taste
• 10-15 Shrimp peeled and deveined

For the Cauliflower Risotto

• 3 c. Cauliflower rice
• 2 tbsp butter
• 2 Chopped green onion stalks
• 2 tsp Minced garlic
• ¼ c. Heavy whipping cream
• ¼ c. Chicken broth
• ⅓ c. Grated parmesan cheese
• Salt and pepper to taste
• Freshly chopped parsley for garnish

Instructions:

Preheat the oven to 400 degrees. 

In an oven-safe skillet, melt 1 tbsp of butter and 1 tbsp of olive oil over medium-high heat. 

Season the filet mignon steaks generously with salt and pepper to taste. 

Once hot, place the filet mignon into the skillet. 

Add the sprigs of fresh herbs to the skillet in the butter/oil mixture around the steaks. 

Sear the steaks well on all sides, basting with the herbed butter/oil mixture as you go. 

Place the steaks into the oven to finish cooking. It will take about 10 minutes for a medium steak. Remove the steaks from the oven when done cooking, and rest them on a rack for 5 minutes before serving. 

While the steak is cooking in the oven, melt 2 tbsp of butter in a skillet over medium high heat. 

Add in the chopped green onion and minced garlic, saute for 1 minute. 

Mix the cauliflower rice into the skillet with the onion and garlic, stirring often. Saute for 2-3 minutes. 

Pour in the heavy whipping cream and the chicken broth. Cook down the mixture until most of the liquid has been absorbed. 

Sprinkle in the parmesan cheese as well as salt and pepper to taste. Stir to combine well, and set the cauliflower risotto aside. 

Once the steaks are resting on a rack, place the shrimp into the same skillet you used to cook the steaks over medium-high heat on the stove. Sear on both sides until cooked through. 

Place ½ of the cauliflower risotto onto a place, top with the steak and 5-8 shrimp. Serve with freshly chopped parsley for garnish if desired.