Steak with Quick Mushroom & Red Wine Sauce


Step 1There are two methods you can use to cook your steak depending on its thickness. If the steak is thick (1 1/2 - 1 3/4 inch / 4 - 4 1/2 cm), follow the instructions for Reverse-Seared Steak that requires both oven baking and pan searing. Otherwise, for thinner cuts, follow my guide to cook the steak on a pan. Once the steaks are cooked, transfer them onto a wire rack, loosely cover with a foil and let them rest for about 10 minutes before serving.

Step 2Meanwhile, prepare the mushroom & red wine sauce. Add the remaining ghee to the pan where you cooked the steaks. Add the sliced mushrooms and fry for 5 minutes. Then, add the garlic powder.

Step 3Pour in the red wine, bone broth and balsamic vinegar and let the liquid reduce by half.

Step 4In a small bowl, mix the arrowroot powder with water and pour in the pan while stirring (you can skip this step if you don't have arrowroot powder). Keep stirring and cook for just a minute until it thickens. Season with salt and pepper to taste.

Step 5Serve the steaks with the sauce, low-carb cauli-mash and/ or some crunchy greens.