Begin by tenderizing your beef using a meat mallet or rolling pin. Wrap the steak in plastic wrap and pound it to an even thickness of about ½ inch; this ensures it cooks beautifully. Set the prepared steak aside, allowing it to relax before seasoning.

In a bowl, mix salt, pepper, and your preferred spices to create a flavorful blend. Generously season both sides of the steak to infuse it with taste. Don't forget to sprinkle some seasoning into the almond flour for the breading.

In a shallow dish, beat a couple of eggs until smooth. Dip each seasoned steak into the eggs, coating every side, then transfer it to a dish filled with almond flour. Ensure an even coat, and for extra crunch, double-dip by returning it to the eggs and then the almond flour again.

Pour enough oil into a large skillet to cover the bottom and heat to 350°F over medium-high heat. Drop a small bit of almond flour in to check if it sizzles.

Carefully place the breaded steak into the hot oil, ensuring not to crowd the pan. Fry for about 3-4 minutes on each side or until golden brown.

In another pan, sauté the mushrooms in a bit of oil until they’re tender, about 5 minutes. Add in heavy cream and let it simmer until it thickens, around 3-4 minutes. Season to your liking.

After frying, place the steak on a wire rack or paper towel to drain excess oil. Allow each piece to rest for 3-5 minutes to lock in the juices.