Kevin’s Natural Foods Peppercorn Steak Tips
8 ounces baby bella or button mushrooms, sliced
10 ounces riced cauliflower
2 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1/4 cup Pinot Grigio or chicken stock
2 tablespoons dairy-free, plant-based cream cheese
1/2 cup dairy-free whipping cream
2 tablespoons fresh parsley, chopped
drizzle of finishing oil, optional
Drain the sous vide liquid from the steak (allow to drain as you prep the other ingredients)
Heat one tablespoon of olive oil in a pan to medium-high.
Add the sliced mushrooms. Season with salt and pepper.
Sauté for about two minutes.
As the mushrooms are sautéing, prepare the cauliflower rice (according to package directions and undercook by a minute)
Add the minced garlic and cook for another 30 seconds. Then add the wine. Cook for another minute or two.
Turn off heat and whisk in the dairy-free cream cheese and dairy-free heavy whipping cream.
Once a creamy sauce forms, gently mix in the cauliflower rice and fresh chopped parsley.
In a separate pan, heat the remaining olive oil on medium-high.
Add the steak tips and sear for two minutes.