2 boneless beef top loin steaks, cut 1-inch thick
(about 1-1/4 lbs.)
1 tsp. grated lemon peel
1/4 tsp. pepper
1 Tbsp. vegetable oil
1/2 lb. small mushrooms, sliced
2 Tbsp. finely chopped shallots or green onion
1 Tbsp. brandy (optional)
1/4 cup half-and-half
1 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
2 tsp. Worcestershire sauce
Heat oil in large nonstick
skillet over medium heat until hot. Add mushrooms and shallots;
cook and stir 3 minutes or until tender. Remove. Wipe skillet
out with paper towels; spray with cooking spray. Heat over
medium heat until hot. Combine lemon peel and pepper; press
onto beef steaks. Place steaks in skillet; cook 12 to 15
minutes for medium rare to medium doneness, turning occasionally.
Remove; keep warm. Add brandy to skillet; cook and stir
until browned bits attached to skillet are dissolved. Stir
in half-and-half, lemon juice, mustard, and Worcestershire
sauce. Stir in mushroom mixture; heat through. Carve steaks.
Serve with sauce. Makes 4 servings.