(Please note that the recipe featured below is the non-Paleo version, with the Paleo modifications shown in parentheses.)
Mushroom Pepper Steak
1 8 oz. steak filet
1 tsp. cracked black peppercorns (crack peppercorns with a pepper mill)
2 tsp. coarse ground salt, or to taste (omit if Paleo)
2 tsp. fennel seeds
2 tsp. garlic powder
Sautéed Mushrooms (Ingredients):
1 Tbsp. walnut oil
1/4 c. shallots, peeled and finely minced (about 1 large shallot)
1 c. mushrooms, quartered
1/16 tsp. salt
1/16 tsp. ground black pepper, or to taste
1 tsp. fresh thyme leaves
1/8 c. red wine* (if Paleo, substitute beef stock or water)
Directions: Preheat grill to high. Mix together all spices in a small bowl. Put steak on a large plate, then sprinkle spice mix on top. Using tongs, grasp steak, flip over, and season on the other side. Then place steak filet onto its side, and gently press it into the remaining spices on the plate, rotating it around until all sides have been thoroughly spiced, and place onto hot grill. Grill steak, with top down, for about 3-5 minutes per side (for medium rare), or until desired temperature has been reached. (Remember that once it's done, the steak's temperature will continue to rise a few more degrees as it rests, so be sure not to overcook your steak.) At about the half-way point, cut into steak with a fork and knife to check for doneness, and flip to the other side when ready. When done, remove from heat and let rest on a heatproof plate for 5 minutes before serving. Divide steak into 2 portions and place onto dinner plates.
While steak is resting, heat walnut oil in a large (12-13") sauté pan on medium for about 60 seconds, then reduce heat to low, add shallots and sauté for about 2 minutes, or until translucent. Add mushrooms, sprinkle with salt and pepper (from about 10-12" or so above, for even distribution), and sauté until tender, about 5 more minutes. Then deglaze with red white (or beef stock/water), stirring continually, and cook for more 5-6 minutes, or until mushrooms are golden brown. In the last 3 minutes of cooking time, add the fresh thyme leaves and stir to combine. Remove from heat, and serve while hot, alongside (or on top of) steak. Enjoy!
Yield: 2 servings.
Chef's Notes: *Regarding the red wine selection, a Zinfandel or Malbec will do nicely, but just be sure that it's nothing too oaky. (IMHO, avoid Cabs and Merlots; they're way too overpowering for this dish.)