Yield: 4 Servings
|2 teaspoons||Cracked black pepper|
|4 \N||Beef (4oz) tenderloin steaks; cut 1\" thick (filet mignon)|
|1 tablespoon||Dijon mustard; coarsely ground with seeds|
|\N \N||Fresh thyme sprigs; for garnish|
1. On waxed paper, mix pepper and salt; use to coat both sides of steaks.
Heat nonstick 12-inch skillet over medium-high heat until hot. Add steaks and cook 8 to 10 minutes for medium-rare or until cooked as desired, turning once. Remove steaks to plate; keep warm.
2. Remove skillet from heat; add brandy and mustard. Return skillet to heat and cook, stirring frequently, until sauce boils; boil 30 seconds. Pour sauce onto 4 dinner plates; place steaks on top of sauce. Garnish with thyme sprigs.
Each serving: About 210 calories, 24 g protein, 1 g carbohydrate, 8 g total fat (3 g saturated), 70 mg cholesterol, 425 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Perfect for company, this steak is out of the pan in ten minutes.
Suggeted side dishes: Herb-Roasted Potatoes and steamed fresh green and wax beans. Work Time: 10 minutes; Total Time: 20 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998