Easy Beef Steak Diane

2 boneless beef top loin steaks, cut 1 inch thick (about 1 1/4 pounds) 
1 teaspoon grated lemon peel 
1/4 teaspoon pepper 

Sauce: 
1 tablespoon vegetable oil 
1/2 pound small mushrooms, sliced 
2 tablespoons finely chopped shallots or green onion 
1 tablespoon brandy (optional) 
1/4 cup half-and-half 
1 tablespoon fresh lemon juice 
2 teaspoons Dijon-style mustard 
2 teaspoons Worcestershire sauce 

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

Makes 4 servings.

Recipe courtesy of the Beef Industry Council.

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