Steaks with Vanilla Bacon Sauce, sizzled and sauced all in the same pan, are to die for, and show how surprisingly complementary vanilla is to bacon!
Ladies and gentlemen, I ask you to trust me on this one. I know this must sound like an unusual flavor combination, but I am telling you. THIS! 😱
Let me back up the bus a bit…
Singing Dog Vanilla company asked me if I could provide them with some allergy friendly recipes for their site, where vanilla is not just a shy character in the corner of the room at a thumping dance party, but an ingredient that takes its rightful space, front and center.
Ohhhhh myyyy… I do LOVE a creative challenge. Hence, the recipe before you. 😁
About vanilla
I think we all need to just take a moment to appreciate this ingredient – its velvety flavor, and warm fragrance. How often it has been relegated to the end of a cookie recipe! No, in its purest form, it is heaven.
This recipe uses two products that may be new to you: organic vanilla bean
BTW, when you see the words “bourbon type” on vanilla, it refers to the type of plant, or the region in which it is grown, not booze. 😂
As part of an elegant meal at home
It is my mission to show you that you can cook a restaurant quality meal at home – even a fancy one! – for much less than a meal out. Here’s my suggestion for a gorgeous meal:
- Start with a sparkling mocktail, like No-alcohol Moscow Mules or a Pomegranate Rosemary Spritzer.
- Then, go to something light, like Apple Fennel Salad, just to whet the appetite.
- Next, bring on the steaks next to some AIP Mashed Potatoes, or Turnip Japanese Yam Mash.
- End your meal with Blackberry Lemon Panna Cotta. Yuuuuuummmm!
See? You can do this!!! 😀
Need help? Lemme know in the comments!
As always, I am wishing you great love, and deep healing.
💗,
Wendi
Steaks with Vanilla Bacon Sauce
Course: MainCuisine: AIP, PaleoDifficulty: Medium2
servings6
minutes20
minutesThese Steaks with Vanilla Bacon Sauce, sizzled and sauced all in the same pan, are to die for. The dairy-free sauce shows how surprisingly complementary vanilla is to bacon!
Ingredients
2 beef filet steaks, 5 ozs. each
Vanilla sea salt for sprinkling
2 strips AIP-friendly bacon
1 cup full fat coconut milk
1 TBSP arrowroot starch
2 TBSP chopped flat leaf parsley
1/2 tsp regular sea salt
Directions
- Bring steaks to room temperature. Preheat oven to 425ºF. Grind vanilla sea salt on both sides of each steak. Set aside.
- In a cast iron or other oven safe skillet over medium high heat, fry bacon until it is crispy. Remove bacon to a paper towel-lined plate. Set aside.
- Sear steaks in the reserved bacon grease on each side until they are browned, about 2 minutes per side. Place skillet in the oven, and finish cooking the steaks to desired doneness. (For medium rare, cook for about 8 minutes. Oven temps may vary.)
- While steaks are cooking in the oven, carefully make a slit down the side of the vanilla bean, facing the knife away from your other hand. Using the back side of the knife, scrape out the tiny seeds from the inside of the pod. Reserve the scrapings, but save the pod for another use.
- When steaks are cooked to desired doneness, remove them to a plate, and tent them with foil. Return the skillet to the stove. Add vanilla bean scrapings and coconut milk to the pan. Whisk, while adding arrowroot to the pan. When the sauce has thickened, add parsley and ½ teaspoon sea salt. Crumble the bacon into the sauce. Taste for salt, adjusting as necessary. Serve steaks with sauce on top. Enjoy!
Notes
- Please note that this is a recipe for two!
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My husband has recently changed medication for his Crohn’s and is experiencing awful joint pain in addition to his usual terrible gut symptoms. I love to cook but am very new to AIP and I’ve been on a mission to find gourmet recipes that are as good or better than my usual (pretty great!) cooking. I’ve just ordered the vanilla items and am really excited to try this super unique dish. I’m amazed by your creativity!
Hi, Kate! I apologize for the delayed response. So, hi, fellow foodie! 👋🏻 I know exactly what you mean. Before I was diagnosed, I was a total food lover/explorer/cook/baker with my husband. When I discovered that the way to heal was to cut out a HUGE part of my food repertoire, I was crushed. I did the same thing. I began looking for recipes that wouldn’t make me feel deprived. I’ve since come to grips with two things: 1.) I can invent my own yummy food, and 2.) There are just some things that can’t be duplicated (e.g. an excellent Asiago, the gluten molecule, garden tomatoes and basil with homemade mozzarella drizzled with balsamic and finished with a sprinkle of coarse salt.). The former was a happy discovery, and the second is one I grapple with. Every. Day. Eventually, you find things that work. And maybe with enough healing, some things may be brought back, as AIP isn’t meant to last forever – just until you figure out individual triggers. I hope you love the vanilla/bacon combo. It’s very interesting – kinda yin/yang. My best to you, and deep healing for your husband! – Wendi