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Note: Beef Shoulder Tender Medallions are cut from the Beef Shoulder Tender Petite Roast, a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. It is then cut crosswise into 3/4-inch thick medallions. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Easy Steak Diane
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Ingredients: |
| 1 |
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pound beef shoulder petite tender medallions, cut 3/4 inch thick |
| 2 to 3 |
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teaspoons lemon pepper |
| 2 |
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teaspoons olive oil |
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Chopped fresh parsley |
| 1 |
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tablespoon olive oil |
| 8 |
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ounces small mushrooms, cut into 1/4-inch thick slices |
| 2 |
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tablespoons finely chopped shallots or onion |
| 2 |
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tablespoons brandy |
| 1/2 |
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cup whipping cream |
| 2 |
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teaspoons Worcestershire sauce |
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Instructions: |
| 1. |
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Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels. |
| 2. |
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Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef. |
| 3. |
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Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 465 calories; 56 g protein; 5 g carbohydrate; 23 g fat; 230 mg sodium; 151 mg cholesterol; 12.5 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.6 mg iron; 10.4 mg zinc. |
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