Beef Stroganoff (Paleo)

• 1 tablespoon coconut oil (15 ml)
• 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm)
• 2 tablespoons unsalted butter (30 m)
• 1/4 cup finely chopped shallots (60 ml)
• 8 ounces cremini or white mushrooms, thinly sliced (230 g)
• 1 cup beef stock (250 ml)
• 1/2 cup coconut milk (125 ml)
• 1 cup heavy cream (250 ml)
• 1 tablespoon Dijon mustard (15 ml)
• Chopped fresh parsley or dill for an optional garnish

1. Lightly season the beef with salt and pepper. Heat the coconut oil in a large skillet (12-inch or more) over high heat until the skillet is very hot. Add half of the beef strips, cooking for 1 minute on each side to brown. Put the cooked meat in a bowl. Let the pan heat up again before browning the rest of the meat. Add the second batch of meat to the bowl.
2. Turn the heat down slightly to medium-high. Add the butter. When it melts, add the shallots. Saute for just a minute or two then add the mushrooms. Cook the mushrooms until soft and lightly browned, about 5 minutes.
3. Add the beef stock and coconut milk, scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes.
4. Whisk in the heavy cream and mustard. Boil for 3 to 5 minutes to thicken the sauce slightly.
5. Add the meat and any juice that's collected in the bowl with the meat. Simmer just a few minutes to heat the meat back up.
6. Add sea salt to taste and serve. Add chopped parsley or dill for garnish if desired.

coconut oil, beef tenderloin, unsalted butter, shallots, cremini, beef stock, coconut milk, heavy cream, parsley

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-paleo-52691891 (may not work)