Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 25 minutes
Yield: 4 servings
Ingredients
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4
pounds)
1 tsp grated lemon peel
1/4 tsp pepper
Sauce:
1 Tbs vegetable oil
1/2 lb small mushrooms, sliced
2 Tbs finely chopped shallots or green onion
1 Tbs brandy (optional)
1/4 cup half-and-half
1 Tbs fresh lemon juice
2 tsp Dijon-style mustard
2 tsp Worcestershire sauce
Directions
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.
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.
Nutrition facts
Serving Size 1 serving
Calories 475
Calories from Fat 340 (72%)
% Daily Value*
57%Total Fat 37g
71%Saturated
Fat 14.2g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 16g
35%Cholesterol 106mg
6%Sodium 133mg
19%Potassium 664mg
1%Total
Carbohydrate 4g
3%Dietary
Fiber 0.8g
Sugars 1g
Sugar Alcohols 0g
55%Protein 28g