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| | | |  | | | Cook’s Tip: Four beef tenderloin steaks, cut 3/4 to 1-inch thick, may be substituted for the shoulder top blade steaks. Cook 3/4-inch tenderloin steaks 7 to 9 minutes, turning once (1-inch tenderloin steaks 10 to 13 minutes, turning occasionally).
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| | | | This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Beef Steaks with Mustard-Bourbon Sauce
25 to 30 minutes
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Ingredients: |
| 2 |
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beef shoulder top blade steaks (flat iron) (about 8 ounces each) |
| 1/2 |
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teaspoon pepper |
| 1/2 |
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cup whipping cream |
| 1/4 |
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cup country Dijon-style mustard |
| 2 |
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tablespoons bourbon |
| 1 |
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tablespoon finely chopped fresh chives or green onions |
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Instructions: |
| 1. |
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Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove steaks; keep warm. |
| 2. |
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Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired. |
| 3. |
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Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, using shoulder top blade: 326 calories; 22 g fat (11 g saturated fat; 8 g monounsaturated fat); 111 mg cholesterol; 437 mg sodium; 4 g carbohydrate; 0.1 g fiber; 25 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 5.1 mcg vitamin B12; 2.5 mg iron; 32.3 mcg selenium; 7.8 mg zinc.
Nutrition information per serving, using tenderloin (1-inch thick): 392 calories; 22 g fat (11 g saturated fat; 7 g monounsaturated fat); 142 mg cholesterol; 448 mg sodium; 4 g carbohydrate; 0.1 g fiber; 41 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 2.4 mg iron; 43.2 mcg selenium; 6.9 mg zinc.
Nutrition information per serving, using tenderloin (3/4-inch thick): 307 calories; 18 g fat (10 g saturated fat; 6 g monounsaturated fat); 108 mg cholesterol; 422 mg sodium; 4 g carbohydrate; 0.1 g fiber; 28 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 1.6 mg iron; 28.8 mcg selenium; 4.7 mg zinc. |
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