| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 2 | Servings | |
INGREDIENTS
| 1/2 | t | Grated lemon rind |
| 1/4 | t | Coarsely ground pepper |
| 1/8 | t | 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 | T | Blended Scotch whiskey |
| 1 | T | Lemon juice |
| 1/4 | t | Dried thyme |
| 1/4 | t | Beef-flavored bouillon |
| granules | ||
| 2 | T | 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 [email protected] on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 914
Calories From Fat: 514
Total Fat: 56.9g
Cholesterol: 282.7mg
Sodium: 427.6mg
Potassium: 1769.6mg
Carbohydrates: 15.9g
Fiber: 2.5g
Sugar: <1g
Protein: 81.5g