Steak with Mustard-Caper Sauce

recipe
"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

Yield:

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

Recipe from

Cooking Light

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

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

Preparation

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.

Alicia Brennan,

Cooking Light

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note