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Holiday Beef Steaks With Vegetable Saute And Hot Mustard Sauce

Holidaycooking's picture
Holiday beef steaks with vegetable saute and hot mustard sauce is a broiled steaks recipe. Made with lemon pepper seasoned steaks, the beef is broiled and cooked to a medium doneness. Served with beans and mushrooms cooked in butter alongside it, the combo is served with a prepared hot mustard sauce for a peppy and fiesty dinner.
Ingredients
  Boneless beef top loin steaks 1 , cut 1 inch thick
  Plain yogurt 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
  Condensed beef broth 1⁄4 Cup (4 tbs)
  Mustard 2 Teaspoon (Coarse Grained)
  Prepared horseradish 1 Teaspoon, grated
  Dijon mustard 1 Teaspoon, grated
  Sugar 1⁄4 Teaspoon
  Lemon pepper 1⁄2 Teaspoon
  Frozen green beans 16 Ounce (1 Package)
  Large mushrooms 1 Cup (16 tbs), quartered
  Butter 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Occasion: 
Christmas
Ingredient: 
Beef

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