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Steak with Mustard-Caper Sauce

Yield 4 servings (serving size: 1 steak and 1 tablespoon sauce)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.