Season each beef cube with black pepper to taste.
1 lb. tender cut beef, Freshly ground black pepper
Wrap each beef cube with enough prosciutto to cover it completely try not to overlap more than once.
¼ lb. prosciutto
Add the cooking fat to a skillet placed over medium-high heat.
1 tbsp. Paleo cooking fat
When the cooking fat is warm enough, place all the prosciutto-wrapped beef cubes in the skillet and cook until crisp on all sides, about ten minutes for medium rare.
Remove the beef cubes from the pan and rest.
In the same pan, now over medium heat, add the shallots and cook until soft, about 1 minute.
1 French shallot
Add the chicken stock and whisk in the mustard and coconut milk. Cook for another minute.
½ cup chicken stock, 2 tbsp. full-fat Coconut milk, 1 tablespoon coarse-grain mustard
Pour the sauce over the cubes and garnish with fresh parsley.
2 tbsp. fresh parsley leaves