Butter Steak with Creamy Mushrooms and Onions

Ingredients: 

• 2 16-oz rib-eye steaks
• 2 cups of chopped baby bella mushrooms
• 1 yellow onion (sliced)
• ¼ cup heavy whipping cream
• 3 tbsp honey Dijon mustard
• 4 cloves garlic
• 2 tbsp unsalted butter
• 3 tbsp coconut oil
• salt and pepper to taste

Instructions: 

Preheat the oven to 350 degrees. Season both steaks with salt and pepper and place on a baking dish in the oven for about 28-30 minutes. Meanwhile in a large saucepan on medium heat, saute the onions and mushrooms until the onions are becoming translucent. Then add in the heavy cream and Dijon mustard and reduce the heat to medium-low and let simmer, stirring occasionally. In a copper skillet, melt the coconut oil on medium heat and add in the butter and chopped garlic cloves. Remove the steaks from the oven and place in the iron skillet. Sear the steaks on both sides, about 3-5 minutes each side, while spooning the oil, butter and garlic over the top of both steaks. Once cooked to desired doneness, place the steaks on a plate and smother with the creamy mushroom and onion sauce.

Macros: Serves 4. Per 8-oz serving: 568 calories, 35 g fat, 9 g carbs, 7 g net carbs, 2 g fiber, 5 g sugar, 68 g protein.