1/4 teaspoon freshly ground pepper, plus more to taste
1/8 teaspoon salt
1 tablespoon extra virgin olive oil
3 cups sliced mixed mushrooms, such as shitake, oyster and cremini
1/2 cup brandy
1 15 ounce can reduced sodium beef broth
1 teaspoon butter, softened
1 teaspoon all purpose flour
2 teaspoons Dijon mustard
1 Tablespoon chopped fresh chives
Instructions
Season steaks on both sids with 1/4 teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook,stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
meanwhile, combine butter and flour in a small bowl toform a paste. When the pan sauce is reduced by half, whiskin mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the suace thickens,about 1 minute. Reduce heat to medium-low. return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and cook until heated through about 1 minute. Top the steak withth esauce adn sprinkle with chives.
Serving
Suggestions
284 calories 11g fat 1g fiber
Originally Submitted
10/31/2008
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