Yield: 6 servings

2 pounds ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 pound mushrooms, sliced
Salt and pepper, to taste

Mustard Cream Sauce
2/3 cup white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers

Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saut?until softened; stir in garlic and saut?for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.

In same skillet, saut?mushrooms until limp and add to the warm beef patties.

To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomato and capers. Heat slowly until hot but do not boil.

Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.

Per Serving: 509 Cal (63% from Fat, 32% from Protein, 4% from Carb); 39 g Protein; 34 g Tot Fat; 5 g Carb; 1 g Fiber; 35 mg Calcium; 4 mg Iron; 197 mg Sodium; 146 mg Cholesterol