I made this on a whim the other night and it actually turned out really good. Its funny how since we have been eating Paleo it seems really hard to make something that tastes bad. I know it can be done, but when you are using whole ingredients and that’s it. It is really hard to mess something up.
Steak with Creamy Mushroom Sauce
2 Tablespoons of Ghee (I have been messing around with using ghee lately. You could use Coconut oil.)
3 Cloves of Garlic
1 Cup of Mushrooms sliced
1/2 Onion chopped
1 Cup Coconut Milk (Full Fat)
1/4 Cup White wine
Steaks (We had two NY Strips)
I also added some cooked shrimp. Crab would be excellent but didn’t have any on hand.
Heat the butter in a pan over medium heat. Add the onions and cook until transluscent. Add the chopped Garlic and cook a few more minutes. Add the mushrooms. Mix everything up really well to make sure to coat all the mushrooms. Continue to cook for 3-5 more minutes. Add the wine and make sure it boils to cook off the alcohol. Turn the heat down to Medium low and add in the coconut milk. Add spices and ;et the sauce thicken a little bit and then remove from heat.
Steaks. This is how I usually cook a pretty nice cut of steak.
Heat oven to 450•. Toss you large cast iron skillet into the oven. Coat the steaks with salt and pepper. When the oven is heated up remove skillet and add it to your stove top on medium high. Depending on how well seasoned your skillet is you might want to add some oil to avoid sticking. Add the steaks to the skillet and sear both sides for about 2-4 minutes each depending on size and thickness. After searing toss the steaks and skillet into the oven for about 4-8 minutes on each side. Let the steaks rest for about 10 mins and add the sauce and enjoy.
Also, the steaks go great with this asparagus side dish. Recipe to come next week. =)