Servings: 4

Prep Time: 10 Min.

Cook Time: 15 Min.

What you need:

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2 beef shoulder top blade steaks (flat iron) (about 8-oz. ea.)
1/2 tsp. pepper
1/2 c. whipping cream
1/4 c. Dijon-style mustard
2 Tbsp. bourbon
1 Tbsp. finely chopped fresh chives or green onions

What to do:

1. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11-14 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1-2 min. or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 326;   Total Fat: 22g;   Saturated Fat: 11g;   Cholesterol: 111mg;   Total Carbs: 4g;   Protein: 25g;   Sodium: 437mg;