When I first started eating a diet consisting of whole foods, I originally limited myself to pretty much just chicken and vegetables. I thought that lean meats and vegetables was the healthiest food I could be consuming. However, if you have ever tried to eat this way, you will find it HARD to hit the appropriate daily caloric intake. If you read my About Whole Hannah page, you know that I struggled with getting enough calories, both from restricting myself purposefully and just naturally from my diet.
When I started my healing process, I began reading more and listening to podcasts about different diets. I’ve learned a lot about incorporating more natural fats in my diet. I know we all have been taught that fat is the enemy, but when you are only consuming lean, whole foods, you are depriving your body from so many of the nutrients and satiety that comes from natural healthy fats. I started eating more variety of meats, starches, and most importantly fats. This dish has a mix of red meats and fats that would have never been considered “healthy” to me about two years ago, but is certainly something now that I can enjoy as a special treat without any guilt.
This recipe has become my go to if I am in need of a fancier meal to either entertain with or enjoy with loved ones for a celebration. But hey, who am I to stop you from enjoying this on a random weekday night if you so choose!
The part of this recipe that really makes it “fancy” in my opinion is the Béarnaise Sauce. I know a traditional Béarnaise Sauce has white wine in it but I have tweaked it slightly to make it cleaner. You won’t notice any difference in taste though, I swear I could eat a gallon of this straight. You’ve been warned!
Not only is it easy to make, but the main portion of the meal is so delicious that you only need simple sides to go with it. I love to make asparagus to alongside this dish. I promise, your friends and family will be impressed.
Steak Ingredients:
1 Tbsp of Olive Oil
2 filet steaks or cut of your choice
1/2 tsp Pink Himalayan Salt or Sea Salt
1/2 tsp of Black Pepper
1/2 tsp of Garlic Powder
Dash of Crushed Red Pepper
Dash of Paprika
Steak Directions:
- Marinate overnight in a plastic bag with all the ingredients. You can grill these on medium heat for 5-6 minutes per side depending on preference.
- If you do not have a grill or do not want to grill it you could always use the stove top and oven. This may seem like a process but I swear it makes your steaks delicious.
- Preheat Oven to 500 degrees Fahrenheit
- Sear steak on cast iron skillet (or oven friendly skillet) on both sides for 3 minutes. Immediately place in heated oven for 5-7 minutes. Remove from oven and place on a room temperature plate and cover with foil for 10 minutes.
Sauce Ingredients:
3 egg yolks at room temperature
1/3 cup white wine vinegar
3 Tbsp extra light virgin olive oil or avocado oil
1 medium shallot
2 cloves of garlic
3 tbsp of fresh chopped tarragon leaves
2 Tbsp of ghee – melted
Sauce Directions:
- Heat olive oil in a sauce pan on medium heat. Add your sliced shallot and let cook for about three minutes or until tender. Add your garlic and allow it become tender as well. Garlic burns quicker than shallots, which is why I recommend getting the shallots closer to desired consistency before you add the garlic.
- Add vinegar to pan and let it cook down until the liquid is almost absorbed.
- In a blender or in a container large enough to use your immersion blender in add the pan mixture along with the egg yolks and ghee. Use your blender or immersion blender to combine ingredients. Add the tarragon leaves and give it a few other pulses.
- If you make the sauce beforehand and it becomes thick, right before serving add a tbsp of warm water and allow it blend together again
- Enjoy!
