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coconut oil beef tenderloin unsalted butter shallots cremini beef stock coconut milk heavy cream parsley
Viewed: 2 - Published at: 5 years agoIngredients
- 1 tablespoon coconut oil (15 ml)
- 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm)
- 2 tablespoons unsalted butter (30 m)
- 1/4 cup finely chopped shallots (60 ml)
- 8 ounces cremini or white mushrooms, thinly sliced (230 g)
- 1 cup beef stock (250 ml)
- 1/2 cup coconut milk (125 ml)
- 1 cup heavy cream (250 ml)
- 1 tablespoon Dijon mustard (15 ml)
- Chopped fresh parsley or dill for an optional garnish
Method
- Lightly season the beef with salt and pepper. Heat the coconut oil in a large skillet (12-inch or more) over high heat until the skillet is very hot. Add half of the beef strips, cooking for 1 minute on each side to brown. Put the cooked meat in a bowl. Let the pan heat up again before browning the rest of the meat. Add the second batch of meat to the bowl.
- Turn the heat down slightly to medium-high. Add the butter. When it melts, add the shallots. Saute for just a minute or two then add the mushrooms. Cook the mushrooms until soft and lightly browned, about 5 minutes.
- Add the beef stock and coconut milk, scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes.
- Whisk in the heavy cream and mustard. Boil for 3 to 5 minutes to thicken the sauce slightly.
- Add the meat and any juice that's collected in the bowl with the meat. Simmer just a few minutes to heat the meat back up.
- Add sea salt to taste and serve. Add chopped parsley or dill for garnish if desired.
