Side Pannel
Mustard Steak Au Poivre
Ingredients List
- 2 ts Cracked black pepper
- 1/2 ts Salt
- 4 Beef (4oz) tenderloin
- -steaks; cut 1" thick (filet
- -mignon)
- 1/3 c Brandy
- 1 tb Dijon mustard; coarsely
- -ground with seeds
- Fresh thyme sprigs; for
- -garnish
Directions
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.
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.
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