| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 2 | Servings | |
INGREDIENTS
| 1/2 | ts | Grated lemon rind |
| 1/4 | ts | Coarsely ground pepper |
| 1/8 | ts | Salt |
| 12 | oz | Beef tenderloin steaks, 1-inch thick, (two steaks) |
| Vegetable cooking spray | ||
| 1 | c | Sliced fresh shiitake mushroom caps |
| 2 | Cloves garlic, minced | |
| 3 | tb | Blended Scotch whiskey |
| 1 | tb | Lemon juice |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Beef-flavored bouillon granules |
| 2 | tb | Sliced green onions |
INSTRUCTIONS
Combine first 3 ingredients, and rub evenly over both sides of steaks. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add steaks, and cook for 5 minutes on each side or until desired degree of doneness. Remove from skillet; set aside, and keep warm. Wipe skillet with a paper towel. Recoat skillet with cooking spray; place over medium heat until hot. Add the mushrooms and garlic; saute 3 minutes. Combine whiskey and next 3 ingredients; add to skillet, and cook until thoroughly heated. Yield: 2 servings. Per serving: 546 Calories; 39g Fat (71% calories from fat); 31g Protein; 4g Carbohydrate; 120mg Cholesterol; 221mg Sodium NOTES : To serve, spoon sauce over steaks, and sprinkle with green onions. Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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