• 4 beef tenderloin steaks
• 1 Teaspoon olive oil
• ¼ Teaspoon black pepper
• 2 large Portobello mushrooms (halved and sliced)
• 8 green onions cut into 1 inch pieces
• 1 Tablespoon butter
• ⅓ cup reduced sodium beef broth
• 2 Tablespoons Madeira or Port wine

Mix oil with pepper and use to baste both sides of steaks. Prepare sauce in a large skillet as follows: heat butter over medium high heat and sauté mushrooms and onions until tender. Add broth and wine and bring to a boil. Remove from heat.

Charcoal grill method for steaks: Grill steaks uncovered over medium hot coals to desired doneness. Turn steaks once halfway through grilling. When done, slice thin and smother with mushroom and onion sauté.

Yields 4 servings
Total Net carbs: 3 grams per serving