Strip Steak Diane

2 tablespoons olive oil
2 large boneless strip steaks, about 12 ounces each
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups sliced mushrooms (about 6 ounces)
1 large shallot, chopped
2 cloves garlic, finely chopped
2 ounces brandy
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons chopped parsley

1. Heat 1 tablespoon of oil in a large skillet (not nonstick) over medium-high heat. Season the steaks with the salt and pepper. Add to skillet and sauté for 4 minutes per side or until internal temperature registers 135° on an instant-read thermometer. Remove to a plate and loosely cover.

2. Add remaining tablespoon oil to skillet. Stir in mushrooms, shallot and garlic; cook 3 minutes, stirring occasionally. Remove from heat; add brandy. Return to heat and scrape browned bits from bottom of skillet. Cook 1 minute. Mix together broth and cornstarch. Add broth mixture to mushrooms and cook 1 to 2 minutes, until thickened. Stir in parsley.

3. Thinly slice the steak and serve with the mushroom sauce. Accompany with Whipped Potatoes, if desired (see recipe below, not included in nutritional information).

Easy Whipped Potatoes Cut 1/2 pounds peeled potatoes into 1-inch pieces. Boil in lightly salted water for 15 minutes until tender. Drain; add 3 ounces reduced-fat cream cheese, 2 tablespoons butter, 1/2 teaspoon garlic salt, 1/4 teaspoon pepper and 1/4 cup milk. Beat on medium-high with mixer until smooth.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.