INGREDIENTS
porcini dijon mustard cream sauce
1 1/2 ounces porcini mushrooms
3 tablespoons chicken stock
1 1/2 cups coconut cream
2 tablespoons chopped shallots
1 teaspoon dijon mustard
1 tablespoon olive oil
salt + pepper
filet
2-8 oz filet or top sirloin steaks
4 teaspoons sea salt
4 teaspoons fresh cracked pepper
6 tablespoons ghee
2 garlic cloves, minced
1 bundle fresh thyme
STEPS
+sauce+
add shallots + porcinis + olive oil in saucepan, medium high
saute, 4 mins.
remove ½ of mushroom, set aside.
add the chicken stock + reduce by half, 3 mins.
add coconut cream + mustard
cook, medium low- about 15 mins.
season with salt + pepper.
+filet+
preheat oven, 400 degrees
heavy season filets with salt + pepper
heat 3 tablespoons ghee in skillet, high
sear the filets in the hot pan, 2-3 mins x side
baste.
place steak + skillet in oven, 6-8 minutes
remove from oven, plate + rest
plate remaining mushrooms.
drizzle with dijon cream sauce.
garnish:
thyme
optional side pairings:
mashed sweet potatoes + oven roasted asparagus
