1 lb grass fed top blade steak- sliced into strips

Olive oil to cook meat

1 tsp salt

Ground pepper to taste

1 tsp onion powder

½ tsp garlic powder

½ tsp ground mustard

1 tsp rosemary

3/4 C heavy cream

1 tbsp arrowroot powder

 

Preparation

Add a couple tbsp of oil to a good sized saute pan.

Once hot, add in meat and season with salt and pepper.

Cook meat until it is almost cooked through, with just a little pink remaining.

(This is important, because if it is cooked too well done during this step, when you add it back to the sauce it will become overcooked.)

Remove from pan and set aside, leaving remaining juices in the pan.

Add in ½ C heavy cream.

Add herb/seasonings and wisk well.

Wisk arrowroot powder into remaining ¼ C of heavy cream. Once seasonings are mixed well and sauce begins to bubble, add remaining cream with arrowroot powder to pan.

Add meat back in, allow meat to cook until no longer pink, and serve over spaghetti squash

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