EASY BEEF STEAK DIANE

2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1 teaspoon grated lemon peel
1/4 teaspoon pepper
FOR THE SAUCE:
1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1 tablespoon brandy (optional)
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot.

Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

TO PREPARE THE SAUCE:
Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved.

Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through.

Carve steaks. Serve with sauce.

Makes 4 servings
Source: Cattlemen's Beef Board