Beef Steak Dijon
teaspoons whole black peppercorns
pound beef flank steak
cup sliced fresh mushrooms
cup thinly sliced green onion
teaspoon instant beef bouillon granules
cup plain low-fat yogurt
teaspoons Dijon-style mustard
10 ounce package frozen asparagus spears or 1 pound fresh asparagus spears trimmed, cooked and drained
- Coarsely crack the black peppercorns. Rub half of the peppers into each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness (160 degrees F for medium doneness).
- Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then, cook and stir for 1 minute more.
- To serve, thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce. Makes 4 servings.
Nutrition Facts(Beef Steak Dijon)
- Per serving:
- 256 kcal cal.,
- 14 g fat
- (7 g sat. fat,
- 61 mg chol.,
- 208 mg sodium,
- 8 g carb.,
- 4 g fiber,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet