- 4 grass-fed filet mignon (tenderloin) steaks
- 1/2 tbsp grass fed butter
- 3 cups mushrooms, sliced
- 1 cup baby spinach
- 3 garlic cloves, minced
- 1/2 tbsp bouillon (beef or vegetable), I like organic Better than Bouillon
- 1/4 tsp dried sage
- Salt and pepper
- 1/4 -1/2 cup grass fed yogurt, depending on how creamy you like the sauce (can also use sour cream, simply reduce the amount)
- Follow our reverse sear guide here on cooking perfect steak. Meanwhile, prepare the sauce:
- Melt butter and sauté mushrooms, garlic, sage, salt & pepper, and bouillon in a cast iron skillet until softened and browned. There will be some liquid in the bottom of the pan from the mushrooms.
- Add spinach and stir in until wilted into the mixture.
- Remove from heat and let sit 1 min to cool before adding yogurt.
- Stir in yogurt until it’s the consistency you like.
- Place mixture over steaks and add crumbled goats cheese if desired.
I’m Mikayla Murphy, Certified Nutritional Practitioner and owner of Groundwork Health + Wellness! My entire practice revolves around traditional cooking and old fashioned nutrition as a way to regain your health.
I stick to traditions, not trends, to find true, vibrant health. We work together to build your health from the ground up using real food and the science of nutrition. I’d love to connect with you!