Yield: 2 Servings
|½ teaspoon||Grated lemon rind|
|¼ teaspoon||Coarsely ground pepper|
|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.