Sauce:

• 1 tablespoon vegetable oil
• ½ lb small mushrooms, sliced
• 2 tablespoons finely chopped shallots or green onion
• 1 tablespoon brandy (optional)
• ¼ cup half-and-half
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon-style mustard
• 2 teaspoons Worcestershire sauce

INSTRUCTIONS:

1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.
2. Wipe skillet out with paper towels; spray with cooking spray. Heat over medium until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
3. Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks; serve with sauce.

Serving suggestion: Roasted fall vegetables