Servings: 4

For Steak: subheading: For Steak:
1 pound ground beef 1 pound ground beef
3 tablespoons almond flour 3 tablespoons almond flour
1 tablespoon sugar free ketchup 1 tablespoon sugar free ketchup
1 tablespoon whole grain mustard 1 tablespoon whole grain mustard
1 teaspoon salt 1 teaspoon salt
1/4 teaspoon black pepper ¼ teaspoon black pepper
 
For Gravy: subheading: For Gravy:
2 tablespoons butter 2 tablespoons butter
16 oz. brown mushrooms 16 oz. brown mushrooms
¾-1 cup beef broth ¾ to 1 cup beef broth
1 T. sugar free ketchup 1 T. sugar free ketchup
2 t. worcestershire sauce 2 t. worcestershire sauce
0-2 T. heavy cream 0-2 T. heavy cream
2 T. cream cheese 2 T. cream cheese
¼ t. black pepper ¼ t. black pepper
¼ t. Xantham gum ¼ t. Xantham gum
Parsley for garnish Parsley for garnish
 
Cauliflower mash: subheading: Cauliflower mash:
2 lbs. cauliflower florets 2 lbs. cauliflower florets
¼ c. heavy cream (did ¼ milk/water, 1 T. Cream) ¼ c. heavy cream (did ¼ milk/water, 1 T. Cream)
2 T. Butter 2 T. Butter
1 med. onion 1 med. onion
0-1 teaspoon kosher salt 0-1 teaspoon kosher salt
¼ t. black pepper ¼ t. black pepper
⅛ t. ground mustard powder ⅛ t. ground mustard powder
3 oz. shredded coastal cheese 3 oz. shredded coastal cheese

Combine ground beef, almond flour, ketchup, mustard, salt, and pepper in a large bowl. Using your hands, mix until ingredients are well incorporated. Portion steaks and flatten into patties.
Microwave cauli for 6 minutes, or until the cauliflower is fork tender. Drain and towel press the cauli. Meanwhile, sauté onion until soft - about 10 minutes. Place the cooked cauliflower and remaining items in Vitamix. Using the plunger is vital to get it pureed. Divide among bowls. Warm and hold.
Add oil to the pan and cook patties for 2 minutes first side. 1.5 minutes second side. When cooked through, remove from the pan to warm oven, on top of cauli mash.
Add mushrooms to the pan. Sauté for 5 minutes until fragrant. Stir in broth, ketchup, worcestershire sauce, salt, pepper and xantham to the pan. Stir well and bring to a simmer. Let sauce cook for 6 minutes, then stir in heavy cream and cream cheese. Whisk.
Top bowls with mushrooms and sauce; garnish with fresh parsley to serve.