Easy Steak B1Ane Recipe
Ingredients
| Boneless beef top loin steaks | 2 , cut 1 inch thick | |
| Vegetable oil | 1 Tablespoon | |
| Mushrooms | 1⁄2 Pound, cut into 0.25 inch slices (Small Mushroom) | |
| Chopped shallots/Green onion | 2 Tablespoon, finely chopped | |
| Grated lemon peel | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Vegetable cooking spray | 1 Tablespoon | |
| Brandy | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Dijon style mustard | 2 Teaspoon | |
| Half and half | 1⁄4 Cup (4 tbs) | |
| Asparagus | 1 Pound, steamed |
Nutrition Facts
Serving size
Calories 217 Calories from Fat 108
% Daily Value*
Total Fat 12 g19%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 32.2 mg10.7%
Sodium 192.2 mg8%
Total Carbohydrates 10 g3.4%
Dietary Fiber 3.1 g12.4%
Sugars 3.5 g
Protein 16 g31.1%
Vitamin A 20.1% Vitamin C 19.9%
Calcium 5.2% Iron 16.4%
*Based on a 2000 Calorie diet
Directions
Add mushrooms and shallots; cook and stir 3 minutes or until tender.
Remove from skillet; wipe out with paper towels.
Combine lemon peel and pepper; press into both sides, of beef steaks.
Spray same skillet with cooking spray.
Heat skillet over medium heat until hot.
Place steaks in skillet; cook 9 -11 minutes for rare to medium doneness, turning once.
Remove and keep warm.If desired, add brandy to same skillet; cook and stir until browned bits attached to skillet, are dissolved.
Return mushroom mixture to skillet.
Add combined lemon juice, Wbrcestershiressauce, mustard and half and half; cook and stir until heated throughTrim fat from steaks.
Carve steaks crosswise into thick slices.
Spoon some of sauce over beef.
Pass remaining sauce.
Cook's Tip: To steam asparagus, place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place asparagus in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 6 -8 minutes or until crisp-tender.
Chef
