Oven Roasted Ribeye w/ Mushroom Cauliflower "Risotto" & Asparagus

The very first time I ever cooked dinner for my husband, before he was my husband.... I made a creamy mushroom orzo pasta to go with baked salmon and asparagus.  I LOVED that dish and wanted to recreate it since I usually cook that very same meal over and over on our 1st date anniversary...so here it is, but paired with a little red meat this time!

What you need...
Steak
1.5 lb. thick cut ribeye
2 tablespoons coconut oil

Preheat the oven to 375F.   Add 2 tablespoons of coconut oil to a large saute pan.  Heat to high heat and carefully sear the meat on each side.  I allow it to cook first 1 min. on each large side and then holding it with the tongs, just barely sear the sides for a few seconds, just long enough to gently brown the meat.  Place to meat into an oven safe dish and put into the center of the oven.  Roast until 130F internal temperature is reached for medium-rare, 135 for medium.  This piece took just over 30 minutes.  I use a digital meat thermometer to be sure!  Remove from oven and place on a plate to rest while you prepare the rest of your meal, then slice against the grain of the meat.  If your oven has a built in probe that works great too!  Salt and pepper to taste.

Asaparagus
1 bunch of asparagus, washed & trimmed
salt
pepper

Toss asparagus into the hot dish that you used for the steak and return to oven.  Roast for 10 minutes, Remove and salt and pepper to taste.  Add a little blue cheese crumbles for an extra treat!

Mushroom Cauliflower "Risotto"

1 head of cauliflower, steamed and crushed into rice, salt & pepper added
1/4 sweet onion, diced
1 cup mushrooms, sliced (or more ;))
1/2 cup macadamia nuts
2 cloves garlic
1/4 cup fresh parsley
1/2 cup coconut milk

Place macadamia nuts, garlic, parsley and 2 tablespoons of coconut milk into a blender and blend until pasty but smooth.  I like to use the single serve cup from my smoothie maker. Set aside.

Add onions and mushrooms to the pan you used to sear the meat, or a saute pan with 1 tablespoon coconut oil.  Turn to medium/high heat and cook for 5 minutes until softened.  Add cauliflower rice and toss to combine, continue cooking for 5 minutes.  Then add the macadamia nut mixture and turn to combine coating the veggies with the mixture, cooking for 3 minutes.  Add coconut milk and continue stirring over medium heat until creamy and warmed thorough about 3-5 minutes.

Ribeye, roasted asparagus & creamy mushroom cauliflower "risotto"

What you need....

Add 2 tablespoons coconut oil to a large saute pan, and heat to high heat.  Sear the meat on all sides, about 1 min per large side then just a few seconds on the edges.  I use tongs to hold it and touch the sides to the pan to sear.

When it is seared on all sides, place in an oven safe dish and put into the center of the oven.  Roast until the internal temperature reaches 130F (medium-rare).  It will continue to rise for a few minutes.

Remove from the hot dish and allow to rest on a plate.

What you need for risotto and asparagus.

Toss the asparagus right into the steak dish and place in oven.  Roast for 10 minutes, remove, salt and pepper.

Add onion and mushrooms to the saute pan you used to sear the meat.  Turn to medium/high heat and cook for 5 minutes, tossing.

Once the onions and mushrooms are softened, add the cauliflower, and continue to cook for 5 minutes, tossing.

Once the cauliflower mixture is warmed through, add the macadamia nut mixture, stirring well to combine.   Cook for 3-4 minutes, then add coconut milk.

Continue to cook over medium/high heat until creamy, about 2 minutes.