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
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