9 ingredients · 15 minutes · 2 servings

Instructions

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.
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.
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.
4. Plate steak and drizzle with balsamic mustard sauce. Serve with sauteed spinach salad on the side. Enjoy!

Ingredients

• 7 milliliters Coconut Oil
• 283 grams Beef Tenderloin (sliced into steaks)
• Sea Salt & Black Pepper (to taste)
• 59 milliliters Balsamic Vinegar
• 30 grams Dijon Mustard
• 150 grams Baby Spinach
• 9 grams Slivered Almonds (toasted)
• 1/4 Lemon (juiced)
• 19 grams Feta Cheese (crumbled)

Nutrition ( Amount per serving )

Calories	532	Calcium	151mg
Fat	39g	Iron	6mg
Carbs	10g	Vitamin D	2IU
Fiber	2g	Vitamin B6	0.7mg
Protein	30g	Folate	158µg
Sodium	408mg	Vitamin B12	3.9µg
Vitamin C	23mg	Zinc	5mg

Notes

Make it Even Quicker

Skip sauteing the spinach and make a raw salad instead.