1.) salt & pepper steak on both sides. Whisk the eggs and mustard together. Place steaks in egg mixture and turn to coat. Place in fridge and marinate for 1 hour to tenderize.
2.) Next make the gravy - saute mushrooms until soft, remove and divide in half. Next caramelize onion pieces, add garlic & caramelize it as well. Add half of the mushrooms back, add the coconut milk. Bring to a boil and then reduce to a simmer. Let simmer for about an hour.
3.) Process plantain chips to coarse sand, mix in tapioca flour, garlic powder, and sage. Process to combine and break down sage leaves.
4.) Take steaks out of egg mixture and shake off excess. Dredge steak in plantain mixture.
5.) Fry in coconut oil on both sides for approximately 4 minutes on each side. Remove and let rest.
6.) Puree the gravy mixture until it is a thick gravy consistency. Season with s & p.
7.) Serve over steak, garnish with reserved mushrooms, and sprinkle with chopped parsley.
For the cauliflower mash:
1.) Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor.
2.) Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher).
3.) Season with salt and pepper and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (749g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 489 (44%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 24.7g||123 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 422.4mg||130 %|
|Sodium 483.6mg||17 %|
|Potassium 1262.2mg||33 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 49.4g|
|Protein 95g||136 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1124
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