eye fillet, mushrooms and sweet potato crisps (AIP/paleo)

We just finished this sensational dinner and so I just had to share it with you all! Eye fillet steak cooked to perfection by my hubby, topped with mushrooms (they are hiding a bit in this photo) and sweet potato spiral crisps.  It was served with a simple green salad on the side.  The crunch of the sweet potato makes this a complete winner for either an ‘above average’ mid week dinner, or a great meal for entertaining!

This recipe serves 2.

• 2 eye fillets or steak of your choice
• 300g sliced mushrooms
• 1 onion
• 1 clove garlic
• 1 Tbspn olive oil
• 1 Tbspn vegetable stock concentrate
• 1 Tbspn coconut aminos or soy sauce (if you can have it)
• 1 med sweet potato
• 2 Tbspn coconut oil

Mushrooms:

1. Fry onion and garlic in olive oil.  Add mushrooms and vegetable stock and cook until the mushrooms are soft.
2. Add coconut aminos/soy sauce and stir though.

Sweet potato crisps

1. Create spirals from the sweet potato using a spirialiser. (see picture below)
2. Toss in coconut oil.
3. Spread out on lined baking tray and bake in the oven (180C/350F) for 25 mins or until they have turned crispy but not burnt.  You may need to toss them around mid-bake so the edge bits don’t burn.

Steak

1. Grill or panfry your steak to your liking whilst the sweet potatoes and mushrooms are cooking.

Place the steak on the plate, top with mushrooms and sweet potato crisps and serve with a green salad.  YUM!

This is my spiraliser – you can buy on eBay or I got mine from local farmers markets.