Scotch fillet with Coconut Creamy Mushrooms

Delicious meal for two, clean and low carb and perfect for a cold autumn or winter eve at home with a red wine.

Ingredients

2 cups	Button mushrooms, sliced
1 large	Red onion, diced
2 medium	Scotch fillet steaks (Main)
3 Tbsp	Tuscan seasoning, sprinkled
1 bunch	Broccoli
2 Tbsp	Parsley
2 pinches	Sea salt, sprinkle
2 pinches	Pepper, sprinkle
1 clove	Garlic, finely chopped
1 can	Coconut cream
¼ cup	Milk

Directions

1. Rub both of the scotch fillet steaks with olive oil, tuscan seasoning, himalayan salt and black pepper. Leave to sit at room temperature for 10 minutes.
2. Chop the broccoli, dice the red onion, slice the mushrooms and finely chop one clove of garlic.
3. Pre-heat two pans - one to a medium-high heat and one to a high heat and boil a medium saucepan of water.
4. Add red onion to frying pan and fry till cooked, add mushrooms and garlic and continue to fry on a medium heat.
5. Cook both steaks on a high heat for 3 minutes on each side.
6. Add broccoli to steamer and steam for 5 minutes so it's cooked but still crunchy.
7. Add two tablespoons coconut cream and quarter a cup of almond milk to the mushroom, onion, garlic pan and stir.
8. Serve scotch fillet with a side of broccoli and coconut mushroom sauce.