NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 cup cremini mushrooms

0.5 tbsp ghee

1 tbsp heavy cream

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh thyme

PREPARATION

• 1

  Pat the sirloin steak dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat a cast-iron skillet over medium-high heat and add the ghee, swirling to coat the pan.

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, then remove from the pan and let it rest on a plate.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing for 3-4 minutes until the mushrooms are golden and tender.

• 5

  Lower the heat to medium and stir in the heavy cream and fresh thyme, scraping up any browned bits from the bottom of the pan to create a thick sauce.

• 6

  While the sauce simmers, steam or lightly sauté the asparagus in a separate pan with a splash of water until bright green and crisp-tender.

• 7

  Slice the rested steak against the grain, plate it with the asparagus, and spoon the creamy mushroom sauce generously over the beef.