- 1 lb top sirloin steak, cut into strips;
- 6 tbsp butter, clarified butter or other paleo cooking fat, divided;
- 1 medium onion, chopped;
- 8 oz mushrooms, sliced;
- 2 cloves garlic, minced;
- 1/4 cup dry white wine;
- 1 cup beef stock;
- 1 cup coconut milk;
- 1 tbsp fresh parsley, finely chopped;
- Sea salt and freshly ground black pepper to taste;
- Heat a large skillet (preferably cast iron) over a medium-high heat and allow 2 tbsp of your cooking fat to melt. Add the beef strips and cook on each side for just one minute, until golden brown and then remove from the pan and set aside. Don’t be worried that the meat isn’t cooked through, as it will return to the heat to cook again later.
- Repeat the above step, but this time cooking the mushrooms. They may require a minute or two longer, just enough time so that they begin to take a golden color. Once cooked, remove them from the skillet and set aside for later use.
- This time, repeat the first step, but with the onions and garlic. More cooking time will be required, as the onions need to become tender.
- Once the onions and garlic have cooked, leave them in the skillet and add the white wine. Cook for just a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up. At this point add the coconut milk and beef broth, stirring until a consistent creamy sauce takes shape.
- Return the beef and mushrooms to the skillet and allow them to simmer slightly for 5 to 7 minutes. You may need to turn the temperature down to prevent the sauce from boiling. Also be sure to check the beef, as you do not want to overcook it and make it chewy.
- Serve as is or on top of some spaghetti squash or zucchini noodles. Bon apetit!