Steak with Mustard-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When I eat steak, I like it with this special sauce. It's great to serve with bulgur and a sauté of zucchini and summer squash. -Alicia Brennan, San Francisco Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
cooking spray |
1/4 cup less-sodium beef broth |
1/4 cup dry red wine |
1 tablespoon dijon mustard |
1 teaspoon worcestershire sauce |
1 1/2 tablespoons capers |
2 teaspoons butter |
Directions:
1. Sprinkle steaks with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.
2. Add the broth, wine, mustard, and Worcestershire sauce to pan; cook 30 seconds, stirring with a whisk to combine. Remove from heat; add capers and butter, stirring until butter melts. Serve over steaks.
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