Preheat the oven to 400°F.

To make the sauce, whisk the Keto Chow with the water and red wine until smooth and completely mixed.

Pour the sauce into a pan, place over medium heat, and add the butter.

Stir the sauce until the butter has melted and then bring to a boil.

Reduce the heat and simmer for 1 minute, then turn the heat off.

To make the steaks, place avocado oil in a skillet and heat on high until very hot.

When the oil starts to steam, season the steaks on each side with sea salt and ground black pepper. Cook for 1 minute on each side in the skillet.

Once both sides of the steaks are browned, place the skillet in the oven and close the door.

Cook for 3 to 7 more minutes depending how you like your steak.*

While the steaks are cooking, chop the mushrooms and scallions finely.

Add the mushrooms and scallions to the sauce and stir well. Add ground black pepper to taste. Turn the heat on low to warm the sauce through.

Remove the skillet from the oven.

Let the steaks rest for 5 – 10 minutes (depending on thickness) before serving.

Pour the sauce over the steaks and plate them.