1 pound beef tenderloin
2 12 cup oil (olive or avocado oil)
12 tablespoon Tony Chachere Creole Seasoning (without added sweeteners)
34 teaspoon paprika
34 teaspoon onion powder
14 teaspoon ground black pepper
2 cups sliced baby bella mushrooms
1 tablespoon oil (olive or avocado oil)
2 12 tbsp butter (unsalted butter)
Instructions:

Set aside the Creole spice, paprika, onion powder, and black pepper.

The beef tenderloin should be cut into 112-inch by 1-inch pieces. In a mixing dish, combine the steak bits, sliced mushrooms, 212 tbsp oil, and seasoning mix.

Stir until the meat and mushrooms are thoroughly covered. Marinate for 30 minutes to 12 hours, covered.

For 5 minutes, preheat an air fryer to 400°F. Cook for 6-10 minutes in the air fryer (in two batches) at 400°F.

Don’t use steam. Insert the mushrooms into and around the meat. Mushrooms can be cooked separately for 6 minutes at 400°F.

6 minutes for rare, 10 minutes for medium-well.

In a mixing bowl, combine the sautéed mushrooms and steak pieces with the butter. If desired, top with additional Creole seasoning or salt.

Serve alongside keto-friendly side dishes like as cauliflower rice, roasted broccoli, zucchini noodles, Brussels sprouts, cauliflower couscous, or a green salad.

Nutritional Information (per serving, based on 4 servings):

375 calories
29g total fat
4g total carbohydrates
1g dietary fiber, 3g net carbs
25g protein