6 beef tenderloin steaks
4 tbsp butter — divided
8 oz fresh mushrooms — 240g chopped
6 sheets aluminum foil — (12") 30cm
5 Tbsp olive oil — divided
1/2 cup fresh basil — pack tightly
1/2 cup fresh parsley — pach tightly
1/4 cup grated Parmesan cheese
1/8 tsp salt
1 1/4 cups beef broth
1/4 cup dry red wine
1/4 cup water
Almond Flour or low carb thickener
Pesto: combine 3 tbsp oil, basil, parsley, Parmesan and salt in a food processor.
Cover and process until smooth; set aside.
In a lg skillet, brown steaks in 2 tbsp butter and remaining oil for 5 -6 min on each side.
Remove and keep warm.
In the same skillet, saute mushrooms until liquid is absorbed.
In the center of a piece of foil, place a steak. Spread steak with 1 tbsp of pesto; top with mushrooms.
Fold foil over meat to create a sealed "pouch" or bundle.
Bake at 450°F-230°C 18 - 20 min or until desired doneness.
Gravy: melt remaining butter in same skillet.
Stir in the broth, wine and water.
Add thickener and cook until thickened.
Serve gravy over steaks.
The original recipe calls for baking the steaks in squares of pie pastry.
You may be able to substitute a few layers of phyllo dough with a minimal addition of carbs.
I omit it and just cook in the foil.
- Servings 6
- 494 Calories
- 43g Fat (79.1% calories from fat)
- 22g Protein
- 3g Carbohydrate
- 1g Dietary Fiber
- 94mg Cholesterol
- 510mg Sodium. Exchanges
- 3 Lean Meat
- 1/2 Vegetable
- 7 Fat.