ABOUT THE RECIPE

INGREDIENTS
1 tbsp Coconut Oil
550g Beef Tenderloin (sliced into
steaks)
Sea Salt & Black Pepper (to taste)
1/2 cup Balsamic Vinegar
1/4 cup Dijon Mustard
10 cups Baby Spinach
2 tbsps Slivered Almonds (toasted)
1/2 Lemon (juiced)
1/4 cup Feta Cheese (crumbled)
PREPARATION
Step 1:
Heat coconut oil in a large skillet over medium-high heat. Season both sides of the steaks generously with sea salt and black pepper. Place steaks in the skillet. Flip once and cook to desired doneness. We like about 5 minutes per side for medium-rare, but it depends on the thickness of your steak. Transfer steaks to a plate and cover with foil.
Step 2:
Add balsamic vinegar to the skillet and bring to a boil. Let boil for 1 to 2 minutes or until it begins to thicken. Remove from heat and whisk in mustard and any excess liquid that has drained off the steaks. Transfer to a bowl and set aside.
Step 3:
Place the skillet back over medium heat. Add baby spinach and saute just until wilted. Remove from heat and stir in slivered almonds, lemon juice and feta.
Step 4:
Plate steak and drizzle with balsamic mustard sauce. Serve with sauteed spinach salad on the side. Enjoy!