MEAT ENTREES / PALEO FRIENDLY / RECIPES

RIBEYE WITH CREAMY BACON MUSHROOM WINE SAUCE

AKA “You’ve Got A Killer Scene Man” – Queens of the Stone Age

steak sauce recipe

Uh what?! Can you say that again?! Yes. Creamy bacon mushroom wine sauce. This is the mother load of flavor. I don’t always sauce this but… WOW. The combination of the tender grilled ribeye, the salty bacon gravy, and the rich mushrooms really makes my mouth water.

I know you are thinking… “Grill?” but summer is over! Seriously? Put on that coat and get out there because this ribeye is worth the 10 minutes outside.

local beef

“What’s that stuff on your steak?” you ask. It’s just some salt, pepper, and chili powder. A nice sprinkle of spice.

For the steak: A general rule is to get the grill hot. Afer placing the steak on the grill, close the top and wait 4-6 minutes. (If you want the steak more rare, only cook 3-4 minutes on each side. If you want it medium, do 5 on each side. If you want well, do more like 6-7 minutes.) Using tongs, flip and and repeat! THIS video helped me get through my first trial!

grass-fed beef

I happened to get these babies at the local farmer’s market: Grass-fed steaks and local, uncured bacon. YUM.

SAUCE RECIPE
Makes plenty for 20 oz. of steak (maybe even more)
With your leftovers, you can make soup by adding extra chicken broth!

1 Tbsp butter
3 Tbsp almond flour
1/2 onion
1 clove garlic
3 slices of thick bacon (if yours is thin, put an extra slice in!)
1/4 cup white wine
1/4 cup coconut milk
1/2 cup chicken broth (keep extra on hand if you need to thin the sauce)
Spices (dashes of chili powder and black pepper)

Heat up a pot. Slice bacon into small pieces and cook in the pot for 4-5 minutes. While cooking, cut up half an onion and chop up the garlic. Add oinion and garlic to the pot and cook for another 3 minutes, mix up every once in awhile. Chop up mushrooms and add them to the pot.  Cook for 8 minutes. Everything should look golden, pretty “browned”….

steak sauce

Add in the broth, coconut milk, wine, almond flour and spices. I like to add a lot of chili or cayenne to give it a slight kick. Bring to a light boil and let the liquid reduce. This takes about 10-15 minutes. Feel free to add more liquid if sauce gets too thick. Leave on a simmer until ready to serve.

Pour over your favorite steak, pork chop, chicken…. you get the idea… I think this would go great with anything!

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2 thoughts on “RIBEYE WITH CREAMY BACON MUSHROOM WINE SAUCE

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