Easy Steak B1Ane
|Boneless beef top loin steaks||2 , cut 1 inch thick|
|Vegetable oil||1 Tablespoon|
|Mushrooms||1⁄2 Pound, cut into 0.25 inch slices (Small Mushroom)|
|Chopped shallots/Green onion||2 Tablespoon, finely chopped|
|Grated lemon peel||1 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Dijon style mustard||2 Teaspoon|
|Half and half||1⁄4 Cup (4 tbs)|
|Asparagus||1 Pound, steamed|
In lg.nonstick skillet, heat oil over medium heat until hot.
Add mushrooms and shallots; cook and stir 3 minutes or until tender.
Remove from skillet; wipe out with paper towels.
Combine lemon peel and pepper; press into both sides, of beef steaks.
Spray same skillet with cooking spray.
Heat skillet over medium heat until hot.
Place steaks in skillet; cook 9 -11 minutes for rare to medium doneness, turning once.
Remove and keep warm.If desired, add brandy to same skillet; cook and stir until browned bits attached to skillet, are dissolved.
Return mushroom mixture to skillet.
Add combined lemon juice, Wbrcestershiressauce, mustard and half and half; cook and stir until heated throughTrim fat from steaks.
Carve steaks crosswise into thick slices.
Spoon some of sauce over beef.
Pass remaining sauce.
Cook's Tip: To steam asparagus, place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place asparagus in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 6 -8 minutes or until crisp-tender.