Beef Tenderloin
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms slices, asparagus and sauté, about 4 minutes.
- Cook1 h
- Total1 h
- Serves4
- LevelAdvanced
Ingredients
- 800gr\28oz beef Tenderloin
- 6 asparag
- 3 mushrooms sliced
- 130gr\4.5oz bone broth
- 1 tbsp. lakanto monkfruit sweetener
- 1 tbsp. sriracha
- 1 tbsp. garlic powder
- 1 tsp. pink Himalayan sea salt
- half tsp. minced garlic to taste
- to taste pepper
- 50gr\1.7oz butter
Preparation
- In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms slices, asparagus and sauté, about 4 minutes.
- Add the garlic and sprinkle with salt and pepper, and cook one minute more. Remove and let cool, then use a fork to mix the mushrooms into the remaining butter. Place the butter on a piece of waxed paper and wrap it up, then roll into a log. Refrigerate until firm.
- Allow the steaks to come to room temperature for at least 30 minutes before cooking. Season the steaks on both sides with salt and pepper.
- Heat a large skillet over medium high heat. Once hot, add the oil and let heat for about 1 minutes. Add the steaks and sear 3 to 5 minutes per side, depending on thickness. Remove from heat and let rest in the pan another 3 minutes or so, until the internal temperature reaches 140°F\60C.
- Serve with the mushrooms and asparagus.
