Classic Steak in Red Wine Sauce

Ingredients

• ½ pound sirloin steak (about 1¼ inch thick) or venison steak
• 4 ounces white mushrooms, sliced
• 1 cup vegetable stock
• ½ cup dry red wine
• 2 green onions, chopped
• 2 cups baby spinach leaves

• 2 teaspoons coconut oil for cooking
• Salt and pepper to taste

1. Place a large cast iron pan over medium-high heat.
2. Place the steak in the hot pan. Brown on both sides, about 4–5 minutes per side. Season with salt and pepper while cooking. Transfer to a plate and cover to keep warm.
3. In the same pan heat the coconut oil. Add the mushrooms and sauté for 3-4 minutes. Remove from the pan.
4. Increase the heat to high. Add the green onions, wine and stock to the pan and bring the mixture to a boil. Season with salt and pepper. Once the pan content has reduced to ½ cup, turn off the heat.
5. Add a little oil to another pan and sauté the spinach on a medium high heat for 1–2 minutes (until they wilt). Place the spinach in a large bowl. Take 4 tablespoons of wine mixture and drizzle over the spinach. Mix well.
6. Divide the spinach among 2 serving plates. Put the steak (either sliced or whole) and mushrooms on the top, spoon the remaining wine mixture over and serve.