Steak with Mustard-Caper Sauce

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"When I eat steak, I like it with this special sauce. It's great to serve with bulgur and a sauté of zucchini and summer squash." -Alicia Brennan, San Francisco
4 servings (serving size: 1 steak and 1 tablespoon sauce)


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4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup less-sodium beef broth
1/4 cup dry red wine
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 tablespoons capers
2 teaspoons butter


Sprinkle steaks with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.

Add the broth, wine, mustard, and Worcestershire sauce to pan; cook 30 seconds, stirring with a whisk to combine. Remove from heat; add capers and butter, stirring until butter melts. Serve over steaks.

Created date

May 2008

Nutritional Information

Calories 230
Caloriesfromfat 33 %
Fat 8.4 g
Satfat 3.5 g
Monofat 3.3 g
Polyfat 0.4 g
Protein 33.3 g
Carbohydrate 1.2 g
Fiber 0.2 g
Cholesterol 83 mg
Iron 2.6 mg
Sodium 372 mg
Calcium 16 mg