Category: Meat Dishes

Serves: Serves 4

Ingredients

– 3 tablespoons olive oil or coconut oil
– 2 large red onions, sliced
– 2 tablespoons balsamic vinegar
– 1 teaspoon stevia
– 1 heaping tablespoon fresh thyme
– 4 filets mignon, about 6 ounces each
– 3 pounds diced butternut squash
– 2 garlic cloves, peeled and halved
– 2 tablespoons butter
– Sea salt and pepper to taste

Directions

Put oil and onions in a pan and cook over medium heat for 5 minutes until onions begin to soften. Reduce the heat, partially cover the pan, and allow to cook for 15 minutes until very soft. Add the balsamic vinegar, stevia, and thyme to the onions, then stir in 3 tablespoons of water and a pinch of salt. Cook uncovered for 2 to 3 minutes until sticky and caramelized. Set aside but keep warm.

Cook the squash and garlic in boiling water for 10 to 15 minutes until tender. Drain, add butter, and mash until smooth. Salt and pepper to taste. Set aside but keep warm.

Brush the steaks with the remaining oil and season. Heat the griddle pan until very hot, and cook the steaks for 2 minutes on each side or until cooked to your liking. To serve, divide the squash on four plates, and top with a steak and a large spoonful of onions.

Nutrition Facts