Steak with Mustard-Caper 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

Yield: 4 servings (serving size: 1 steak and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 33%
  • Fat: 8.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 33.3g
  • Carbohydrate: 1.2g
  • Fiber: 0.2g
  • Cholesterol: 83mg
  • Iron: 2.6mg
  • Sodium: 372mg
  • Calcium: 16mg

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

  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.
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