Serving size,1 1/3 cups. Carbs per serving 5.4 grams.
NUMBER OF SERVINGS: 4.
500 grams beef tenderloin, trimmed well
salt to taste freshly
ground pepper to taste
350 grams small button mushrooms
2 Tablespoons coconut oil
30 grams butter
¾ cup stock or broth
2 Teaspoons Almond Flour
¾ cup sour cream
2 Tablespoons freshly chopped parsley
Pound meat thin.
Cut in strips about ¼ inch wide and 2 inches long.
Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
Wipe mushrooms clean with a damp paper towel.
Trim off hard ends of stems.
Heat a large, heavy skillet on medium-high.
Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes total.
Remove meat to a holding plate. Add the butter to the skillet. Reduce heat to medium-low.
Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet.
Add the flour and stir into the broth. Simmer for about 2 minutes on low. Add the meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately