| 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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