W W Peppered Steak With Brandy-Mustard Sauce - 5 Pts. |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe courtesy Weight Watchers in 20 Minutes . (5 pts.) Quite nice! Ingredients:
1 tablespoon whole black peppercorn, crushed (or use 2 tsps cracked black pepper) |
1 lb filet mignon (4 1/4-lb steaks) |
2 large fresh zucchini, halved lengthwise and thinly sliced |
4 shallots, minced |
3 tablespoons brandy |
1/2 cup reduced-sodium beef broth |
1 tablespoon coarse-grained dijon mustard |
1/2 teaspoon salt |
Directions:
1. Press crushed peppercorns into both sides of the steaks to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the steaks and cook until and instant-read thermometer inserted into the side of a steak registers 145 F for medium, about 5 minutes each side. Transfer to a platter, cover and keep warm.
3. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. Stir in the broth, mustard and salt. Simmer until the sauce is slightly thickened, about 3 minutes. Spoon the vegetables and sauce over the steaks.
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