In a small sauté pan, over medium heat, heat half of the ghee. To the pan, add peppers and cook until softened, 3 to 4 minutes. Next, add red onions and garlic. Stir and cook 3 to 4 minutes. Add the coconut milk and bring to a simmer. To the pan add the next three ingredients (bacon through mushrooms). Simmer for 4 to 5 minutes or until vegetables are tender and coconut milk has reduced by 75%. Fold in basil and parsley and then remove from heat and set aside to cool.
Preheat an oven to 400 degrees. Season sirloins on both sides with salt and pepper. In a large sauté pan, over high heat, heat remaining ghee. In pan, sear sirloins on each side for 3 minutes. Remove and place on a baking sheet. Top each sirloin with an equal amount of vegetable “crust”. Bake sirloins in oven for 13 minutes for medium rare or until desired doneness.
Notes
Serving Suggestion: Faux-Tay-Toes (1/2 head cauliflower, 1/2 tablespoon butter, Sea salt and freshly ground black pepper, to taste:Directions: Steam cauliflower until tender. In a large bowl, add steamed cauliflower, butter, salt and pepper. Mash together until resembling mashed potatoes.) + Steamed broccoli.