Ingredients

• 2 tbsps Extra Virgin Olive Oil (divided)
• 454 grams Beef Tenderloin (thinly sliced)
• Sea Salt & Black Pepper (to taste)
• 1 Yellow Onion (medium, finely diced)
• 8 Cremini Mushrooms (sliced)
• 1 1/2 cups Beef Broth
• 2 1/4 tsps Dijon Mustard
• 1 tbsp Arrowroot Powder
• 1/4 cup Plain Greek Yogurt

Instructions

1. Heat half the oil in a large skillet over medium-heat. Cook the beef and season with salt and pepper, for about five minutes or until cooked through. Drain any excess liquid and transfer to a plate.
2. Heat the remaining oil in the same skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Stir in the beef broth and dijon mustard.
3. In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
4. Add the yogurt and cooked beef slices. Add more salt and pepper as needed. Divide into bowls and enjoy!

Hints & Tips

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving equals approximately one cup.

Dairy-Free
Use coconut cream instead of yogurt.

More Flavor
Add garlic, thyme, Worcestershire sauce, and white wine.

Additional Toppings
Garnish with fresh parsley. Serve with noodles, brown rice, cauliflower rice, or quinoa.