2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
1 tsp. grated lemon peel
1/4 tsp. pepper

Sauce
1 Tbsp. vegetable oil
1/2 lb. small mushrooms, sliced
2 Tbsp. finely chopped shallots or green onions
1 Tbsp. brandy (optional)
1/4 cup half-and-half
1 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
2 tsp. Worcestershire sauce

Servings Serves 4
Prep Time 5 minutes
Cook Time 20 minutes

1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

2. Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

3. Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www. txbeef.org.com

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