Brandied mushrooms go perfectly with a nice, juicy steak. This recipe uses coffee and a touch of balsamic vinegar to intensify the flavoring in the brandied portobello mushrooms. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Place the beef on a plate. Combine the salt and pepper in a small bowl; sprinkle half of the mixture evenly over both sides of the beef and let stand for 15 minutes. Preheat oven to 200 degrees F.

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  • Meanwhile, add coffee granules, vinegar, and all but 1 tablespoon of the brandy to the remaining salt and pepper; set aside.

  • Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to the skillet. Cook for 5 minutes or until most of the liquid is absorbed. Transfer to bowl.

  • Place the skillet over medium-high heat; heat for 1 minute. Add the steaks; cook for 3 minutes on each side. Reduce to medium-low, turn and cook for 2 minutes or until desired doneness (medium-rare 145 degrees F or medium 160 degrees F). Place on four individual dinner plates, cover with foil and place in oven to keep warm.

  • Add the brandy mixture to the skillet; return to heat. Bring to a boil over medium-high heat and boil for 1 minute or until reduced to 1/4 cup liquid. Stir in the mushrooms and cook over medium-high heat for 1 to 2 minutes or until most of the liquid is evaporated, remove from heat, stir in the remaining 1 tablespoon brandy and the vegetable oil spread. Spoon evenly over the beef, top with additional coarsely ground pepper, if desired, and serve immediately.

Nutrition Facts

291 calories; 11.9 g total fat; 4.4 g saturated fat; 66 mg cholesterol; 371 mg sodium. 677 mg potassium; 3.4 g carbohydrates; 0.9 g fiber; 1 g sugar; 23.6 g protein; 126 IU vitamin a iu; 20 mcg folate; 13 mg calcium; 3 mg iron; 33 mg magnesium;