For the first couple weeks of the New Year, I spent some much needed time detox-ing. My recent diet has been focused on food including tons of veggies and protein and whole grains but no wheat, no gluten, no alcohol, no caffeine, and no cow’s milk cheese. As anyone who knows me, this was a serious challenge putting a major dent in my pasta and cheese diet, but alas, I was in dire need of a couple weeks to reset the system after an indulgent holiday season. So over the next few days I’ll be posting some meet and vegetable focused dishes. It’s been a totally fabulous experience particularly because I was allowed to indulge a bit here and there. This recipe represents one of those totally satisfying indulgences! A creamy and rich mushroom sauce draped over perfectly cooked steak seasoned with thyme and rock salt. It was lip smacking good and absurdly easy to put together. So next time you’re in the mood for steak, try whipping up a batch of this sauce. It will elevate dinner to something extraordinary.