| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Mcrecipe | 4 | Servings | |
INGREDIENTS
| 2 | ts | Cracked black pepper |
| 1/2 | ts | Salt |
| 4 | Beef (4oz) tenderloin steaks; cut 1" thick (filet mignon) | |
| 1/3 | c | Brandy |
| 1 | tb | Dijon mustard; coarsely ground with seeds |
| Fresh thyme sprigs; for garnish |
INSTRUCTIONS
1. On waxed paper, mix pepper and salt; use to coat both sides of steaks. Heat nonstick 12-inch skillet over medium-high heat until hot. Add steaks and cook 8 to 10 minutes for medium-rare or until cooked as desired, turning once. Remove steaks to plate; keep warm. 2. Remove skillet from heat; add brandy and mustard. Return skillet to heat and cook, stirring frequently, until sauce boils; boil 30 seconds. Pour sauce onto 4 dinner plates; place steaks on top of sauce. Garnish with thyme sprigs. Each serving: About 210 calories, 24 g protein, 1 g carbohydrate, 8 g total fat (3 g saturated), 70 mg cholesterol, 425 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Perfect for company, this steak is out of the pan in ten minutes. Suggeted side dishes: Herb-Roasted Potatoes and steamed fresh green and wax beans. Work Time: 10 minutes; Total Time: 20 minutes. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998
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