Who doesn’t like delicious meals that fit into your diet and are easy to make? The flavor in this sauce is amazing – my adaptation of one on the site Hunter-Angler-Gardener-Cook.
- 1 lb backstrap (4 medallions)
- 1 tsp salt
- 1/4 C oil
- 6 Tbsp ghee (or coconut oil for AIP)
- 2 stalks celery
- 1 tsp minced garlic (2 cloves)
- 8 oz mushrooms
- 1 C grape juice
- 1-1/2 C beef stock
- 1 C red huckleberries
- Salt the backstrap and set at room temperature on a wire rack for about 30 minutes. Meanwhile, assemble the remaining ingredients.
- Mise En Place: Clean and slice the mushrooms. Mince the garlic. Garlic & mushrooms can go into the same bowl for later. Slice the celery. Measure the grape juice in a 1C measuring cup, the stock in a 2C measuring cup, and the huckleberries in another bowl (thaw huckleberries if frozen).
- Heat cast-iron skillet over med-high heat. Add the oil to the pan, then add the celery and cook until celery is soft. Remove celery from the pan (toss it into the bowl with your sliced mushrooms & minced garlic).
- Turn pan up to high heat. Add ghee to the pan, then add the backstrap and sear about 2 minutes per side (provided meat is 3/4″ thick – adjust time based on thickness of medallions). Remove steaks from the pan and cover, allowing meat to rest while making the sauce.
- Dump mushroom/celery/garlic into the pan and cook, stirring, about 3-5 minutes until the mushrooms are done.
- Add the grape juice and cook until the juice is mostly evaporated.
- Add the beef stock and cook until reduced by half (or a little more)
- Add the huckleberries and cook 1-2 minutes. Taste and adjust salt as needed – don’t salt until the end because you’re cooking the liquid down so much.
- Remove from heat. Pour mushroom/huckleberry sauce over the steaks to serve. Serve with mashed cauliflower and a green salad.
Serves 4 normal servings, or two very hungry people.