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Béarnaise Steaks with Mushrooms

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Béarnaise Steaks with Mushrooms
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6
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Treat your family to a French dinner with this grilled beef and mushroom dish - ready in 25 minutes.

Ingredients

2
tablespoons margarine or butter, softened
1
tablespoon chopped fresh chives
1/4
teaspoon dried tarragon leaves
1
package (8 oz) sliced fresh mushrooms
1/2
cup very thinly sliced red onion (cut in half, then sliced)
1/2
cup fat-free zesty Italian dressing
1
1/2-lb beef boneless sirloin steak, about 1 inch thick

Directions

  • 1 Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix butter, chives and tarragon. Refrigerate until serving.
  • 2 In medium bowl, mix mushrooms, onion and dressing. With slotted spoon, place mushrooms and onion on grill; reserve dressing in bowl. Close grill. Grill 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
  • 3 Brush both sides of beef steak with dressing from bowl. Place beef on grill. Close grill. Grill 5 to 7 minutes for medium-rare, brushing with dressing once or twice, or grill until desired doneness.
  • 4 To serve, cut beef into serving pieces. Serve with vegetables and butter mixture.
Tips  

It’s important to let the steak rest a couple of minutes after you take it off the grill. That way, you won’t lose all the flavorful juices when you cut into it.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
210
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
13%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
75mg
25%
Sodium
290mg
12%
Potassium
440mg
12%
Total Carbohydrate
4g
1%
(
Dietary Fiber
0g
0%
,
Sugars
3g
)
Protein
31g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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