Beef Filet with Mushrooms

Dairy-Free | Nut-Free | Egg-Free | Paleo, AIP

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2

Steak and mushrooms . . . such a classic combination. Using the highly prized tender filet mignon cut provides a rich meal that takes little time to prepare.

• 2 beef filet mignon steaks (about 12 ounces total)
• ⅛ teaspoon salt
• Dash black pepper (omit for AIP)
• 3 tablespoons extra-virgin olive oil
• 1 cup sliced mushrooms (see Notes)
• 1 teaspoon dried thyme
• ½ cup chopped green onions (optional), for garnish

Season the meat with the salt and black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the steaks and cook for 2 to 3 minutes per side, or to desired doneness. Remove from the pan and keep warm.

Add the remaining 2 tablespoons oil to the pan along with the mushrooms and thyme and cook, stirring, until the mushrooms are softened, about 2 minutes.

Serve the steaks with the mushrooms spooned over the top. Garnish with the green onions if desired.

Notes

Any mushroom can be used, but shiitakes and portobellas are favorites of mine.

Nutritional Data

609 calories, 51g fat, 235g sodium, 1g fiber, 3g carbohydrates, 32g protein

2g net carbs, 1% carbs, 22% protein, 77% fat