2 beef Strip Steaks, Boneless, cut 1 inch thick (8 ounces each)
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound sliced mushrooms
1/4 cup minced shallots
2 tablespoons brandy
1/3 cup whipping cream
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
Combine lemon peel, salt and pepper in small bowl; press evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally. Remove steaks; keep warm.
Add mushrooms and shallots to same skillet; cook 3 minutes or until tender, stirring occasionally. Add brandy; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved. Stir in cream, lemon juice, mustard and Worcestershire sauce; cook 3 to 5 minutes until sauce is heated through and slightly thickened. Spoon sauce over steaks.
Nutrition information per serving: 327 Calories; 18 g Total Fat; 8 g Saturated Fat; 6 g Monounsaturated Fat; 100 mg Cholesterol; 487 mg Sodium; 8 g Total carbohydrate; 30 g Protein; 3.9 mg Iron; 9.3 mg Niacin; 0.8 mg Vitamin B6; 88.1 mg Choline; 3.8 mcg Vitamin B12; 4.5 mg Zinc; 34.3 mcg Selenium; 1.6 g Fiber;