- 2 pounds (900 g) beef round, trimmed of fat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup (150 g) almond flour
- ½ cup (75 g) coconut flour
- ½ teaspoon garlic powder
- 3 large eggs
- 3 tablespoons coconut oil
- 2 cups (500 ml) chicken broth
- ½ cup (125 ml) coconut milk
- 1 teaspoon fresh thyme
- ½ teaspoon coarsely ground pepper
How to Make It
- Cut meat into ½-inch-thick (1 cm) slices and season both sides with half of your salt and pepper.
- Mix your flours, garlic powder, and remaining salt/pepper into a pie pan. Set aside 2 tablespoons for gravy. Dredge the meat on both sides in the flour and place on cutting board. Now tenderize each piece with a meat hammer until ¼ inch (.5 cm) thick.
- Beat eggs in another pie dish or large bowl. Coat each piece of meat in egg, then coat again with flour mixture. Place on plate and allow them to sit for 10 minutes.
- Preheat your oven to 250°F (120°C).
- In a large skillet, heat 2 tablespoons of your coconut oil over mediumhigh heat.
- When oil is hot, add pieces of meat to pan, being careful not to overcrowd.
- Cook meat for about 3–4 minutes per side. Remove pieces to a wire drying rack on a cookie sheet. When you have cooked all the meat pieces, place in oven until browned. To Make the Gravy
- Add the remaining coconut oil to frying pan.
- Whisk in remaining flour mixture 1 spoonful at a time.
- Pour in chicken broth and deglaze pan.
- Continue to whisk pan as you bring mixture to a soft boil and gravy begins to thicken. Add the coconut milk, thyme, and coarsely ground pepper and continue stirring until gravy reaches desired thickness.
- Serve gravy over the steaks and enjoy.