A flavorful cream sauce is served with mushrooms and tender beef medallions.
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.
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 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 465 Calories; 23g Total Fat; 151mg Cholesterol; 23mg Sodium; 5g Total carbohydrate; 56g Protein; 5.6mg Iron; 12.5mg Niacin; 0.9mg Vitamin B6; 3.8mcg Vitamin B12; 10.4mg Zinc.