Holiday Beef Steaks With Vegetable Saute And Hot Mustard Sauce
|Boneless beef top loin steaks||1 , cut 1 inch thick|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Condensed beef broth||1⁄4 Cup (4 tbs)|
|Mustard||2 Teaspoon (Coarse Grained)|
|Prepared horseradish||1 Teaspoon, grated|
|Dijon mustard||1 Teaspoon, grated|
|Lemon pepper||1⁄2 Teaspoon|
|Frozen green beans||16 Ounce (1 Package)|
|Large mushrooms||1 Cup (16 tbs), quartered|
|Water||1⁄4 Cup (4 tbs)|
Place yogurt and cornstarch in medium saucepan and stir until blended.
Stir in beef broth, coarse-grained mustard, horseradish, Dijon-style mustard and sugar; reserve.
Press an equal amount of lemon pepper into surface of boneless beef top loin steaks.
Place steaks on rack in broiler pan so surface of steaks is 3 to 4 inches from heat.
Broil steaks about 15 minutes for rare; 20 minutes for medium, turning once.
Meanwhile, cook beans and mushrooms in butter in large frying pan over medium heat 6 minutes, stirring occasionally.
Add water; cover and continue cooking 6 to 8 minutes, stirring occasionally until beans are tender.
Cook reserved sauce over medium-low heat 5 minutes, stirring until sauce is slightly thickened.