Creamy Pepper Mushroom Steak Sauce


The first time my husband tasted this sauce, I thought he might go out & buy me something with diamonds in it!  He couldn't stop talking about it.  I'm thinking if you need to have a deep conversation with your husband, you should make this sauce & give it to him first!  

Okay, seriously...This flavorful steak topping embodies all that is good about a creamy sauce with all the benefits of great nutrients.  Mushrooms, coconut milk & apple cider vinegar all have such great nutritional value & here they get to join forces to make a sauce that you will want to lick out of the pan.  

Read here, why cooking with wine is safe for folks following a Paleo diet, but some will need to omit it - if this is you, just substitute extra beef broth.


Creamy Pepper Mushroom Steak Sauce


16 ounces sliced mushrooms

1/4 cup olive oil

2 tablespoons ghee

4 cloves garlic, minced

1/2 cup beef broth

1/2 cup white wine

1 tablespoon pepper, coarsely ground

1 teaspoon sea salt

1 tablespoon arrowroot powder

1 cup coconut cream*

1 tablespoon apple cider vinegar

1 teaspoon lemon juice


*this comes from the top of a can of refrigerated coconut milk or you can purchase pure coconut cream


in a large sauté pan, heat olive oil & ghee over medium high.  sauté mushrooms 10-12 minutes.

add in broth, wine & garlic.  bring to a boil, then reduce to simmer for 15 minutes.

while the liquid is simmering, mix together coconut cream, apple cider vinegar, lemon juice, salt & pepper. 

at the end of the 15 minutes sprinkle the arrowroot powder over liquid & stir quickly, then add in cream mixture, stirring until well blended.  cook on low for 2 minutes.

serve immediately over a grilled steak.

Love, Cara