Whiskey steak with mushrooms
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Grated lemon rind |
| ¼ | teaspoon | Coarsely ground pepper |
| ⅛ | teaspoon | Salt |
| 12 | ounces | Beef tenderloin steaks, 1-inch thick, (two steaks) |
| Vegetable cooking spray | ||
| 1 | cup | Sliced fresh shiitake mushroom caps |
| 2 | Cloves garlic, minced | |
| 3 | tablespoons | Blended Scotch whiskey |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Beef-flavored bouillon granules |
| 2 | tablespoons | Sliced green onions |
Directions
Combine first 3 ingredients, and rub evenly over both sides of steaks.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add steaks, and cook for 5 minutes on each side or until desired degree of doneness. Remove from skillet; set aside, and keep warm.
Wipe skillet with a paper towel.
Recoat skillet with cooking spray; place over medium heat until hot. Add the mushrooms and garlic; saute 3 minutes.
Combine whiskey and next 3 ingredients; add to skillet, and cook until thoroughly heated. Yield: 2 servings.
Per serving: 546 Calories; 39g Fat (71% calories from fat); 31g Protein; 4g Carbohydrate; 120mg Cholesterol; 221mg Sodium NOTES : To serve, spoon sauce over steaks, and sprinkle with green onions.
Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.