Mustard steak au poivre

Yield: 4 Servings

Measure Ingredient
2 teaspoons Cracked black pepper
½ teaspoon Salt
4 \N Beef (4oz) tenderloin steaks; cut 1\" thick (filet mignon)
⅓ cup Brandy
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

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