Creamy Pepper Mushroom Steak Sauce
The first time my husband tasted this sauce, I thought he might go out & buy me something with diamonds in it! He couldn't stop talking about it. I'm thinking if you need to have a deep conversation with your husband, you should make this sauce & give it to him first!
Okay, seriously...This flavorful steak topping embodies all that is good about a creamy sauce with all the benefits of great nutrients. Mushrooms, coconut milk & apple cider vinegar all have such great nutritional value & here they get to join forces to make a sauce that you will want to lick out of the pan.
Read here, why cooking with wine is safe for folks following a Paleo diet, but some will need to omit it - if this is you, just substitute extra beef broth.
Creamy Pepper Mushroom Steak Sauce
ingredients
16 ounces sliced mushrooms
1/4 cup olive oil
2 tablespoons ghee
4 cloves garlic, minced
1/2 cup beef broth
1/2 cup white wine
1 tablespoon pepper, coarsely ground
1 teaspoon sea salt
1 tablespoon arrowroot powder
1 cup coconut cream*
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
*this comes from the top of a can of refrigerated coconut milk or you can purchase pure coconut cream
directions
in a large sauté pan, heat olive oil & ghee over medium high. sauté mushrooms 10-12 minutes.
add in broth, wine & garlic. bring to a boil, then reduce to simmer for 15 minutes.
while the liquid is simmering, mix together coconut cream, apple cider vinegar, lemon juice, salt & pepper.
at the end of the 15 minutes sprinkle the arrowroot powder over liquid & stir quickly, then add in cream mixture, stirring until well blended. cook on low for 2 minutes.
serve immediately over a grilled steak.