Steak Au Poivre With Dijon Sauce

What happened as a result of the resurrection is unprecedented in human history. In the span of a few hundred years, a small band of seemingly insignificant believers succeeded in turning an entire empire upside down. As has been well said, "They faced the tyrant's brandished steel, the lion's gory mane, and the fires of a thousand deaths," because they were utterly convinced that they, like their Master, would one day rise from the grave in glorified, resurrected bodies.

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbecue, Meats	4	Servings

INGREDIENTS

4		Beef tenderloin steaks, cut
		1 1/2 "thick about 1 1/2
		lbs.
1	T	Worcestershire sauce
		Crushed black peppercorns
1/3	c	Dijon mustard
1/3	c	Mayonnaise
3	T	Dry red wine
2	T	Finely chopped red or green
		onion
2	T	Minced fresh parsley
1		Garlic, minced

INSTRUCTIONS

Brush steaks with Worcestershire sauce and sprinkle with pepper to
taste; set aside.  To prepare Dijon Sauce, combine mustard,
mayonnaise, wine, onion, parsley and garlic; mix well.  Place steaks on
grid.  Grill over hot coals 15 minutes for  medium-rare or to desired
doneness, turning often. Serve with Dijon  Sauce. Prep time: 10 mins.
Cook time: 15 mins. Note: Dijon Sauce is  also good with grilled salmon
and swordfish.  To serve with fish,  substitute white wine for the red
wine and minced fresh dill for the  parsley. Yield: 4 servings Typed in
MMFormat by cjhartlin@msn.com  Source: Barbecue Favorites and More.
Posted to MM-Recipes Digest  by  "Cindy Hartlin"
<cjhartlin@email.msn.com> on May 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 115 Calories From Fat: 66 Total Fat: 7.5g Cholesterol: 5.1mg Sodium: 439.5mg Potassium: 133.8mg Carbohydrates: 10.8g Fiber: 1.4g Sugar: 3.2g Protein: 1.8g