1/2 cup Dijon mustard
4 tablespoons chopped fresh tarragon
4 tablespoons cognac, brandy or apple juice
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons multi-peppercorn blend
1 1/2 teaspoons cracked or freshly ground pepper
6 (6-oz.) beef top loin steaks (1 inch thick)*
1. In small bowl, stir together Dijon mustard, 2 tablespoons of the tarragon, 2 tablespoons of the cognac, oil, vinegar, dry mustard, mustard seeds, peppercorn blend and pepper. Reserve 1/4 cup sauce for grilling. Into remaining sauce, stir in remaining 2 tablespoons tarragon and 2 tablespoons cognac; reserve for steak topping.
2. Heat grill. Brush grilling sauce generously on both sides of each steak. Let stand 15 to 20 minutes at room temperature or refrigerate up to 4 hours before cooking.
3. Place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 8 minutes for medium-rare or until of desired doneness, turning once. Remove steaks from grill. Spoon reserved sauce over steaks; let stand 2 to 3 minutes.
TIP *Loin steaks are also called New York, Kansas City or strip steaks.
PER SERVING: 525 calories, 27.5 g total fat (8 g saturated fat), 56.5 g protein, 4.5 g carbohydrate, 145 mg cholesterol, 690 mg sodium, .5 g fiber