Ingredients
Scale
- 1/4 cup almond flour
- 1 lb tenderloin beef, cut into pieces
- 1/4 cup ghee, softened
- 1/2 cup diced onion
- 2 cloves garlic, finely chopped
- Salt and ground pepper, to taste
- 1 cup fresh mushrooms, sliced
- 1 1/2 cup beef broth (low sodium)
- 1 teaspoon of mustard (Dijon, English, or whole grain)
- 1 cup canned coconut milk
- Salt and pepper, to taste
- Zucchini noodles or cauliflower rice
Instructions
- Place almond flour, salt and pepper in a plastic bag and add beef pieces. Close bag and shake to combine well.
- In a deep frying pan, melt ghee over medium high heat. Sauté onion and garlic with a pinch of salt for a few minutes, stirring occasionally.
- Add beef pieces and mushrooms to pan and brown lightly for 3 to 4 minutes. Stir in beef broth and mustard; combine well. Cover and cook over low heat for about 20 to 25 minutes.
- Add coconut milk and cook for a further 5 minutes. Salt and pepper to taste. Serve warm with zucchini noodles or cauliflower rice.
