Recipe - Mustard Steak Au Poivre

2 teaspoon Cracked black pepper
One half teaspoon Salt
4 Beef (4oz) tenderloin
steaks; cut 1" thick (filet
mignon)
1/3 cup Brandy
1 tablespoon Dijon mustard; coarsely
ground with seeds
Fresh thyme sprigs; for
garnish

1. On waxed paper, mix pepper and salt; use to coat both sides of steaks.
Heat nonstick 12inch skillet over mediumhigh heat until hot. Add steaks
and cook 8 to 10 minutes for mediumrare or until cooked as desired,
turning once. Remove steaks to plate; keep warm.

2. Remove skillet from heat; add brandy and mustard. Return skillet to heat
and cook, stirring frequently, until sauce boils; boil 30 seconds. Pour
sauce onto 4 dinner plates; place steaks on top of sauce. Garnish with
thyme sprigs.

Each serving: About 210 calories, 24 g protein, 1 g carbohydrate, 8 g total
fat (3 g saturated), 70 mg cholesterol, 425 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Perfect for company, this steak is out of the pan in ten minutes.
Suggeted side dishes: HerbRoasted Potatoes and steamed fresh green and wax
beans. Work Time: 10 minutes; Total Time: 20 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998