Servings: 4
Ingredients
- 1 lb grass fed filet mignon Cut into 3/8" x 3/8" strips.
- ½ medium yellow onion Diced.
- ½ bell pepper diced
- 1 Tbsp dried tarragon
- 1 cup low sodium beef broth
- 2 Tbsp quinoa flour
- ½ tsp freshly ground black pepper
- ¼ tsp Himalayan pink sea salt
Instructions
- Mix ¼ cup of the beef broth with the quinoa flour and set aside.
- Over medium-high heat in a large saute pan, brown the beef with the onions and tarragon (ab out 5 minutes), adding the bell peppers in the last 2 minutes.
- Add remaining beef broth to the pan and slowly stir in the broth/quinoa flour mixture, continuing to stir until boiling and sauce thickens. If thicker sauce is desired, mix additional quinoa flour with a small amount of beef broth or water and slowly stir in.
- Serve over cooked edamame noodles or zucchini noodles, sprinkled with black pepper.
Notes
As an alternative, you may substitute 1 lb of organic grass fed ground beef for the filet mignon. The picture shows both options as well as both types of noodles.
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