Whiskey steak with mushrooms

2 Servings

Ingredients

Quantity Ingredient
½ teaspoon Grated lemon rind
¼ teaspoon Coarsely ground pepper
⅛ teaspoon Salt
12 ounces Beef tenderloin steaks, 1-inch thick, (two steaks)
Vegetable cooking spray
1 cup Sliced fresh shiitake mushroom caps
2 Cloves garlic, minced
3 tablespoons Blended Scotch whiskey
1 tablespoon Lemon juice
¼ teaspoon Dried thyme
¼ teaspoon Beef-flavored bouillon granules
2 tablespoons Sliced green onions

Directions

Combine first 3 ingredients, and rub evenly over both sides of steaks.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add steaks, and cook for 5 minutes on each side or until desired degree of doneness. Remove from skillet; set aside, and keep warm.

Wipe skillet with a paper towel.

Recoat skillet with cooking spray; place over medium heat until hot. Add the mushrooms and garlic; saute 3 minutes.

Combine whiskey and next 3 ingredients; add to skillet, and cook until thoroughly heated. Yield: 2 servings.

Per serving: 546 Calories; 39g Fat (71% calories from fat); 31g Protein; 4g Carbohydrate; 120mg Cholesterol; 221mg Sodium NOTES : To serve, spoon sauce over steaks, and sprinkle with green onions.

Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.

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