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Steak Pissaro and Green Beans

Serving Size

4

Ingredients

  • 4 4-6-oz steaks beef tenderloin
  • 2 pinch salt
  • 2 pinch pepper
  • 2 pinch chili powder
  • 2 pinch paprika
  • 2 pinch dried basil
  • 2 pinch dried thyme
  • 6 cloves garlic minced
  • 1 onion sliced
  • 12 mushrooms sliced
  • 1⁄2 cup port (red wine, it will cook off, or you can skip it!)
  • 3 cups beef stock
  • 1 lb. green beans, steamed or roasted

Directions

  • Pat the beef tenderloin steaks dry and season both sides with paprika, salt, pepper, chili powder, basil, and thyme.
  • Heat a large skillet over high heat. Sear the steaks for 30 seconds on each side until browned. Remove the steaks from the skillet and set aside.
  • Reduce the heat to medium and add the onions to the skillet. Stir frequently, cooking for 8–10 minutes until the onions are lightly caramelized.
  • Add the minced garlic and stir for 1 minute. Pour in the port (red wine) to deglaze the pan, scraping up any browned bits.
  • Add the sliced mushrooms to the skillet and cook for 3–5 minutes, stirring occasionally.
  • Return the steaks to the skillet. Pour in the beef stock, ensuring the steaks are partially submerged. Simmer on medium heat for 6 minutes or until the steaks reach your desired level of doneness.
  • While the steaks are simmering, steam or roast the green beans until tender (3–5 minutes).
  • Plate the steaks with the mushroom-onion mixture and green beans. Serve warm and enjoy!

Notes

Leftovers Store in the refrigerator in an airtight container for up to 5 days. Gestational Diabetes Carb Count: ~ 11 g Protein content: ~ 42 g More carbs: ½ cup of roasted potatoes is about 15-18 grams of extra carbs.

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