Serve this deliciously tender steak with mashed potatoes to soak up all the sauce.
INGREDIENTS (for 4 servings):
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground or cracked black pepper
- 4 (4 ounce) beef tenderloin steaks (11/2 inches thick)
- 1 teaspoon vegetable oil
- 1/3 cup minced shallots
- 1/2 cup cognac
- 1/2 cup fat-free beef broth
- 1/4 cup green peppercorn or Dijon mustard
Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 279 (31% from fat); FAT 9.6g (sat 3.5g, mono 3.7g, poly 1g); PROTEIN 24g; CARB 3.8g; FIBER 0.1g; CHOL 70mg; IRON 3.3mg; SODIUM 656mg; CALC 13mg