Mustard Steaks
Yield
6 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, filet mignon
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | pound |
mushrooms
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 4 | tablespoons |
vodka
|
|
| ½ | cup |
cream
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
shallots
finely diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, filet mignon
|
|
| 3E+1 | ml |
butter
|
|
| 113.4 | g |
mushrooms
|
|
| 45 | ml |
dijon mustard
|
|
| 6E+1 | ml |
vodka
|
|
| 118 | ml |
cream
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
shallots
finely diced |
*
|
Directions
Divide beef into 2 steaks.
Season steaks with pepper. Cook steaks in hot butter, 2 minutes on each side, or more depending on desired doneness.
Season with salt.
Remove steaks to a warm plate. Add 1T. butter to pan. Add shallots and mushrooms and cook until all liquid has evaporated. Deglaze pan with vodka.
Cook 1 min. Stir in mustard cook 1 min. Stir in cream. Check seasonings.
