Seared Mustard Steak

½ c beef or venison stock

2 T Dijon mustard

1 T finely chopped green onions or chives

1 tsp Worcestershire sauce

½ tsp dried thyme leaves

4 elk filet steaks, pounded to ¼ in thickness

Coarsely ground pepper to taste

In a shallow dish, combine stock, mustard, onion, Worcestershire sauce and thyme. Place steaks in dish, turning to coat. Cover with plastic wrap. Chill 30 minutes, turning steaks over once.

Sprinkle both sides or steaks liberally with pepper Heat 12-inch non-stick skillet over medium-high heat. Spray skillet with nonstick vegetable cooking spray. Cook for 5 to 6 minutes, or until meat is desired doneness, turning steaks once. Drizzle with remaining marinade over steaks, if desired.

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