One-Skillet Steak Diane

Heat avocado oil in a skillet over medium high heat.

Season both sides of ribeye generously with salt. Sear steaks in the hot skillet (2 at a time) until desired steak temperature. I prefer 135ºF for medium. Remove steaks to a plate and set aside to rest.

Reduce heat to medium and add butter and onions. Cook for 5 minutes. Add mushrooms and garlic. Cook 5 minutes more.

Add Worcestershire, Dijon, heavy cream and xanthan gum. Stir well and bring to a boil to thicken. Taste for seasoning and season with salt and pepper to taste.

Slice steak into 1-inch pieces and serve on plates topped with the cream sauce. Garnish with parsley and more black pepper if desired.

Note: Xanthan gum is a keto-friendly ingredient perfect for thickening and emulsifying sauces. You can find it on the baking aisle at most major grocery stores.

Nutrition per serving: Calories: 769kcal, Carbohydrates: 8g, Protein: 36g, Fat: 63g, Saturated Fat: 31g, Fiber: 1g, Sugar: 4g