Peppered Steak with Brandy-Mustard Sauce

Ingredients:

• 1 tbsp whole black peppercorns, crushed or 2 tsp cracked black peppers from a jar
• 4 (1/4-lb.) filet mignons trimmed
• 2 large zucchini, halved lengthwise and thinly sliced
• 4 shallots minced
• 3 tbsp brandy
• 1/2 cup reduced-sodium beef broth
• 1 tbsp coarse-grained Dijon mustard
• 1/2 tsp salt

Makes 4 Servings

1. Put the peppercorns on a plate; lightly press both sides of the steak into the peppercorns to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set ove medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the sideof a steak registers 145 F for medium, about 5 minutes on each side. Trnsfer to a platter and keep warm.
3. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is extinguished.) Stir in the broth, mustard and salt. Simmer until the sace is slightly thickened, about 3 minutes. Spoon the vegetables and sauce over the steaks.

WW POINTS VALUE: 5 (1 steak and about 1 cup vegetables with sauce)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving steak for dinner and I was inspired after watching an old episode of Tyler's Ultimate when Tyler Florence was cooking the ultimate french bistro. This was another delicious steak dinner. The brandy and the Djion mustard made the steak and vegetables taste so delicious. Zucchini is a very bland vegetable and can be added to almost any dish.