Pan-Broiled Steak Dijon

Serves: 4
Total Calories: 65


1 pound boneless beef top round steak beef top round steak
1/8 teaspoon salt
1/8 teaspoon black pepper
1 to 2 teaspoon vegetable oil (optional)
1/4 cup water
1/2 teaspoon beef bouillon
3/4 cup half and half
1 1/2 teaspoons Dijon style mustard


Trim excess fat from steak and reserve fat. With the back of a heavy knife, pound steak in a crisscross pattern to flatten. Cut into serving-size pieces. Sprinkle with salt and pepper.

Place a 10-inch non-stick skillet over medium-high heat. Rub inside of skillet with reserved fat to coat, adding oil if needed. When hot, quickly brown meat on both sides to desired doneness, reducing heat to medium if browning too quickly. Transfer meat to a warm platter, cover with foil and keep warm.

Add water and bouillon granules to skillet. Bring to a boil over high heat and boil for 1 minute, stirring to loosen particles from bottom of skillet. Stir in half-and-half and mustard. Cook and stir for 2 to 3 minutes or until sauce is reduced to about 1/2 cup and is slightly thickened.

Spoon sauce over steak before serving.

Serve with French fried or potato nuggets and sautéed mushrooms with peas.

Nutritional Facts:

Serves: 4
Total Calories: 65
Calories from Fat: 55

This Pan-Broiled Steak Dijon recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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