Easy Beef Steak Diane

• From: National Cattleman's Beef Association

Ingredients

• 2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)

• 1 tsp grated lemon peel

• 1/4 tsp pepper

• Sauce:1 Tbs vegetable oil

• 1/2 lb small mushrooms, sliced

• 2 Tbs finely chopped shallots or green onion

• 1 Tbs brandy (optional)

• 1/4 cup half-and-half

• 1 Tbs fresh lemon juice

• 2 tsp Dijon-style mustard

• 2 tsp Worcestershire sauce

This classic recipe of mushroom sauce over beef is perfect for a quick weeknight meal.

Directions

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