Steak and vegetables is often a staple while on keto, it’s quick and easy and everyone knows how to cook a steak. However, it can get a bit boring and sometimes it’s nice to add a flavoursome sauce to dress things up a bit. This pepper and mushroom sauce is ideal, not only does it taste great, it adds extra vegetables.

It is important when buying steak to choose grass fed where available. This is not only kinder to our cattle, it also helps to increase omega 3 essential fatty acids in the meat. After all, it’s what cow’s were supposed to eat.

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Ingredients

2 sirloin or fillet grass fed steaks
Two handfuls of fresh green beans, topped and tailed
3 large carrots, peeled and julienned
2 tablespoons extra virgin olive oil

Mushroom Pepper Sauce

60g butter
1 tbsp of olive oil
300gm mushrooms, sliced (any variety will do)
2 tsp mixed peppercorns, you can lightly crush these to release the flavour
A few sprigs of fresh tyme
3 spring onions, sliced
I tbsp Worcestershire sauce
1 tsp tomato paste
1 tsp Djon mustard
1/4 cup beef stock

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Method

Remove steaks from the fridge and set them aside, allowing them to come to room temperature

Slice mushrooms and spring onions

Heat olive oil and butter over a medium heat, once butter is melted add mushrooms and spring onions, sauté until soft

Add peppercorns, thyme, Worcestershire sauce, mustard, beef stock and tomato paste and reduce heat so the sauce slowly reduces and thickens while the steaks are cooking

Prepare the green beans and carrots

Heat olive oil in a frying pan over moderate-high heat (or you can do the steaks on a BBQ hotplate if you have access)

Once hot place steaks in the pan, cooking time will depend on the thickness of the steak and how you like your steak. I always think it is a shame to over cook good quality meat, so aim for medium or medium rare if you can.

Once cooked remove steaks off the heat and set aside to rest for a few minutes

Lightly steam beans and carrots.

Serve steak with vegetables on the side and top with sauce

Bon Appétit