T-BONE STEAK WITH COCONUT MUSHROOM SAUCE

My father loved a good t-bone steak and I was really sad when my son asked me what a t-bone steak was!

Hadn’t I cooked it for him before?

You see I usually serve this sauce with barbecued scotch fillet and obviously I hadn't cooked this sauce with a t-bone steak.

Since dad passed away before my son was born I often attach a story about the food that I am cooking as a way of bringing his memory to life and so when I explained to the kids how my dad loved a good t-bone steak, they asked to try it. Of course the meal was a success as my son loves any type of protein (beef, chicken, fish…) but it was very sweet of him to say “mummy, I love t-bone steak just like papou Jimmy did!”

('papou' is grandpa in greek)

So I’d like to share with you all this mid-week dinner meal that is so easy, healthy, fast and delicious. You will notice I use coconut cream instead of dairy cream as I tend to feel bloated with too much dairy.

I am sure it will end up being a go-to meal when you're running short on time. Serve it with a side dish of steamed rice, quinoa, steamed broccoli or a green salad and you’ve got a hearty, comfort food meal that will please the whole family.

3-4 T-Bone Steaks

500g finely sliced mushrooms

250g light coconut cream

3 cloves garlic, crushed

1/3 cup chives, chopped

2 tbs fresh thyme leaves

1 tsp dried thyme

1 tbs butter or ghee

sea salt

freshly ground pepper

  1. Season T-Bone steaks with sea salt, pepper and dried thyme. Place on heated BBQ and cook each side for 4 minutes. Allow to rest while you prepare the mushroom sauce.

  2. Add butter and mushrooms to pan and stir continuously for 1 minute.

  3. Add garlic and fry a further minute.

  4. Add coconut cream, season with sea salt and pepper. Bring to boil and then simmer for 1 minute.

  5. Take off heat and stir through the chives and thyme leaves (leave a few to sprinkle over sauce for ‘decoration’)

  6. Serve sauce immediately over steaks and sprinkle with extra thyme leaves and chives.

  7. Serve with a green salad or some warm steamed rice.

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