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.
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.
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.
3 lean protein, 1 1/2 fat, 1 vegetable