Post by chief_cook2 on Jun 11, 2003 12:35:59 GMT -6
1 to 1-1/2 pounds (450 to 675 g) boneless venison loin chops or beef top loin steaks, cut 3/4 inch ( 18 mm) thick 2 T (30 ml) coarse grain mustard 2 teaspoons (10 ml) mixed peppercorns, crushed 1 T (15 ml) olive oil 1/4 cup (60 ml) beef broth 1/4 cup (60 ml) balsamic vinegar 3 T (45 ml) brown sugar 1/4 cup (60 ml) prunes, snipped 3 T (45 ml) butter, cut up
Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.
Makes 4 servings.
Per serving: 315 cal., 16 g total fat (7 g sat. fat), 121 mg chol., 299 mg sodium, 16 g carbo., 1 g fiber, 27 g protein. Dietary exchanges: 3-1/2 very lean meat, 1/2 starch, 1/2 fruit, 2 fat.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!