Celtic sea salt & freshly ground black pepperto taste
2teaspoonscornstarch or tapioca starch
3Tablespoonsheavy cream or coconut milkfrom a can
1Tablespoonfinely chopped fresh Italian parsley
Instructions
Turn on oven broiler. Arrange top rack so steaks will be 3" below heating element.
Place steaks on broiler pan. Place 1 teaspoon of butter on top of each steak, and place in oven. Cook for 6 minutes for medium-rare or 10 minutes for well done.
While steaks are broiling, heat wine in a medium skillet. Add the shrimp and cook until pink.
Remove from the pan and set aside. Reserve the wine for the sauce.
Wipe out skillet and melt 1 Tablespoon of butter over low heat. Add the green onions and mushrooms, and saute for five minutes.
Flip steak over and place 1 teaspoon of butter in center. Return to oven and broil for an additional 6 or 10 minutes.
Season sauce mixture with salt and pepper and whisk in cornstarch. Slowly stir in the reserved wine and simmer for a few minutes until you have a smooth sauce. Return shrimp to pan to warm them.
Stir in the cream and parsley, and season to taste with salt and pepper.
Remove steaks from oven and place on a plate. Spoon sauce over the steaks, sprinkle with additional chopped parsley and serve.