Cattlemen’s Beef Board and National Cattlemen’s Beef Association Guests coming this weekend? They will think you spent hours on the elegant dish that can actually be prepared in about 30 minutes

Easy Beef Steak Diane

2 boneless beef top loin steaks, cut 1 inch thick (about 1 1/4 pounds)
1 teaspoon grated lemon peel
1/4 teaspoon pepper

Sauce:
1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1 tablespoon brandy (optional)
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce

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.

Makes 4 servings.

Recipe from: Cattlemen’s Beef Board and National Cattlemen’s Beef Association; www.beefitswhatsfordinner.com