3 tbs olive oil or grasss-fed butter
1 1/2 pounds beef tenderloin, serloin or filet mignon, cut into 1/4-inch thick slices that are 1 to 2 inches in length
1/2 cup finely chopped shallots
8 ounces cremini mushrooms, brushed clean and thinly sliced
1 1/2 cup pastured heavy cream or coconut milk
1 tsp ground nutmeg
Italian parsley, chopped
1. Season beef with sea salt & pepper.
2.Heat up 1tbs of oil in a large skillet and brown the beef--do it in batches so you don't crowd the pan. Remove beef, lower the heat and add the rest of the oil. Sautee the mushrooms until browned. Remove mushrooms, and add the shallots, sauteeing until translucent.
3. Add the milk or cream the pan, and make sure you scrape all the browned tasty goodness from the bottom of the pan.
4. Bring it to a boil, and boil it for 5 min. Add the nutmeg. Add the meat and any juices that may have gathered back into the pan. Taste and adjust seasoning as needed.
5. Finally add the mushrooms back in. Add the chopped flat leaf parsley and enjoy with white rice, rice noodles or cauliflower rice.