Easy Steak Diane Steaks

Ingredients

• 2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
• 1 tsp. grated lemon peel
• 1/4 tsp. pepper

Sauce

• 1 Tbsp. vegetable oil
• 1/2 lb. small mushrooms, sliced
• 2 Tbsp. finely chopped shallots or green onions
• 1 Tbsp. brandy (optional)
• 1/4 cup half-and-half
• 1 Tbsp. fresh lemon juice
• 2 tsp. Dijon-style mustard
• 2 tsp. Worcestershire sauce

Instructions

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.