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Place steaks on a plate. In a small bowl, combine salt and pepper; sprinkle half of the mixture evenly over both sides of the steaks and let stand 15 minutes. Preheat oven to 200°F.
Meanwhile, add coffee granules and vinegar to the bowls with the remaining salt and pepper. Reserve 1 tablespoon brandy; stir the rest into the coffee mixture.
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 pan. Cook for 5 minutes or until most of the liquid is absorbed. Transfer to a bowl.
Place the skillet over medium high heat; heat 1 minute. Add steaks; cook for 3 minutes on each side.Reduce heat to medium low, turn the steaks and cook 2 minutes more or until desired doneness (145°F for medium-rare; 160°F for medium). Place on 4 individual dinner plates and keep warm in the oven.
Add the brandy mixture to the skillet; return to the medium -high heat. Bring to a boil and boil for 1 minute or until reduced to 1/4 cup. Stir in the mushrooms and cook for 1 to 2 minutes more or until most of the liquid is evaporated. Remove from heat; stir in the reserved 1 tablespoon brandy and the vegetable oil spread. Spoon evenly over the steaks; top with additional coarsely ground black pepper, if desired, and serve immediately.