I made this for dinner last night; and, it was so good, I just had to share the recipe with you. Now, I’m not going to tell you how to cook your steak. I’ve learned over the years, people have their own special ways they like them. I like mine practically mooing. Usually, I like to fry mine in a Cast Iron Chef’s Skillet, over high heat, for about 3 minutes on each side. It comes out perfect every time.
For this particular dish, I picked up a nice grass fed ribeye at my local butcher. You could use any cut you like best.
Buttery Mushroom Cream Sauce
6 organic mushrooms, white button or cremini
4 tablespoons grass fed butter or Grassfed Organic Ghee
¼ cup full fat Coconut Milk, canned
1 tablespoon Crushed Garlic
¼ cup fresh parsley, chopped
Salt & pepper, to taste
Melt butter or ghee in medium saucepan. Add mushroom and garlic to pan. Saute until mushrooms are soft. Add milk, parsley, and salt/pepper to pan. Lower heat. When sauce it heated through, remove from heat. Pour over steaks.
Prep Time: 20 minutes
Maple Walnut Mashed Sweet Potato
2 large sweet potatoes, peeled and cut into chunks
2 tablespoons grass fed butter or ghee
1/3 cup full fat Coconut Milk, canned
1 tablespoon Cinnamon
¼ cup Pure Organic Maple Syrup+ 2 tablespoons, to drizzle for garnish
¼ cup Raw Walnuts, chopped + extra for garnish
Boil sweet potato chunks until soft, about 20 minutes. Drain. Place all ingredients, except walnuts, in saucepan. Using an immersion blender or masher, mash all ingredients together. Add walnuts and mix well. Plate mashed sweet potatoes. Place walnuts on top, to garnish. Drizzle a tablespoon of maple syrup over each serving.
Prep Time: 30 minutes
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