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; 162 Calories from fat; 18g Total Fat (8 g Saturated Fat; 6 g Monounsaturated Fat;) 100 mg Cholesterol; 487 mg Sodium; 8 g Total Carbohydrate; 1.6 g Dietary Fiber; 30 g Protein; 3.9 mg Iron; 9.3 mg NE Niacin; 0.8 mg Vitamin B6; 3.8 mcg Vitamin B12; 4.5 mg Zinc; 34.3 mcg Selenium; 88.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.