Steak Au Poivre With Dijon Sauce

The devil is not impersonal like stones or bureaucracies; he is a non-person. The Devil has become all that God is not; he is not beyond personality – he is without it. His purpose in creation is not to destroy God; he knows that he cannot do that. He wants to draw us into the vortex of non-personhood that he has become, and the nothingness of non-being that he is becoming. Satan, in short, aims to take as many of us with him as he can (Nigel Wright).

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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