Ingredients
- 4 tablespoons Paleo fat, such as lard, coconut oil, or avocado oil, divided
- 4 (4-ounce) beef or venison tenderloins
- 1¼ teaspoons fine sea salt, plus more for the sauce
- ½ teaspoon fresh ground black pepper, plus more for the sauce
- ¼ cup minced shallots or onions
- 1 teaspoon minced garlic
- ½ pound button mushrooms, sliced ¼ inch thick (small mushrooms can be left whole)
- ¼ cup beef bone broth, homemade or store-bought
- ¼ cup full-fat coconut milk
- 2 teaspoons Dijon mustard
How to Make It
- Heat a cast-iron skillet over medium-high heat; once hot, place 1 tablespoon of the fat in the pan. While the pan is heating, prepare the tenderloins: Pat the tenderloins dry and season them well with the salt and pepper.
- When the fat is hot, place the tenderloins in the skillet and sear for 3 minutes, then flip them over and sear for another 3 minutes. Remove from the skillet for rare meat, or continue to cook until done to your liking. Allow to rest for 10 minutes before slicing or serving. While the meat is resting, make the pan sauce
- Add the remaining 3 tablespoons of fat to the pan, then add the shallots, garlic, and mushrooms, season with a couple pinches each of salt and pepper, and sauté until the mushrooms are golden brown on both sides, about 6 minutes. (Add the mushrooms to the pan in batches if necessary to avoid overcrowding.) Pour in the broth and, using a whisk, scrape up the brown bits from the bottom of the pan to incorporate them into the sauce. Add the coconut milk and mustard, stir to combine, and heat until simmering. Simmer over low heat until thickened, about 3 minutes. Season to taste with salt and pepper.
- Serve the steaks with the sauce.