4 Serves
76 Mins
Slice the beef into thin strips and season generously with salt and black pepper using a chef's knife on a cutting board.
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AmericanVitamin E
2 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
55 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
356 mg / 1,250 mgPotassium
872 mg / 4,700 mgSodium
233 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
182 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat olive oil in a large skillet over medium-high heat and sear the beef strips until browned on all sides, then remove and set aside.
In the same skillet, sauté the onions and mushrooms until softened, then stir in the beef broth and heavy cream to create the sauce base.
Return the seared beef to the skillet, stir in the Dijon mustard, and simmer gently until the sauce thickens and the beef is cooked through.
Allow the dish to rest for a few minutes before serving warm.
25
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g37
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