This recipe, a Paleo-friendly take on the traditional Steak Au Poivre, calls for soft filet mignon topped with a spicy cracked black pepper coating and served with a decadent coconut cream sauce.

Ingredients: 2 filet mignon steaks. 2 tablespoons whole black peppercorns. 1 tablespoon coconut oil. 1/2 cup beef broth. 1/4 cup coconut cream. 1 tablespoon arrowroot powder. Salt to taste.

Instructions: Crush the peppercorns using a mortar and pestle or a spice grinder. Press the crushed peppercorns onto both sides of the filet mignon steaks. Heat coconut oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to desired doneness. Remove steaks from skillet and set aside to rest. In the same skillet, add beef broth and coconut cream, scraping up any browned bits from the bottom of the pan. In a small bowl, mix arrowroot powder with a tablespoon of water to create a slurry. Pour the slurry into the skillet and whisk until the sauce thickens, about 1-2 minutes. Season the sauce with salt to taste. Serve the steaks with the pepper sauce drizzled over the top.

Prep Time: 10 minutes

Cook Time: 15 minutes