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Lightly season the beef with salt and pepper. Heat the coconut oil in a large skillet (12-inch or more) over high heat until the skillet is very hot. Add half of the beef strips, cooking for 1 minute on each side to brown. Put the cooked meat in a bowl. Let the pan heat up again before browning the rest of the meat. Add the second batch of meat to the bowl. Turn the heat down slightly to medium-high. Add the butter. When it melts, add the shallots. Saute for just a minute or two then add the mushrooms. Cook the mushrooms until soft and lightly browned, about 5 minutes. Add the beef stock and coconut milk, scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes. Whisk in the heavy cream and mustard. Boil for 3 to 5 minutes to thicken the sauce slightly. Add the meat and any juice that's collected in the bowl with the meat. Simmer just a few minutes to heat the meat back up. Add sea salt to taste and serve. Add chopped parsley or dill for garnish if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue