Yield: 2 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Grated lemon rind |
¼ teaspoon | Coarsely ground pepper |
⅛ teaspoon | Salt |
12 ounces | Beef tenderloin steaks, 1-inch thick, (two steaks) |
\N \N | Vegetable cooking spray |
1 cup | Sliced fresh shiitake mushroom caps |
2 \N | 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 |
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.