2 (8 oz.) filets about 2 inches thick

2 tbsp. Dijon mustard 1 tbsp. French's yellow mustard 1 tbsp. Creole mustard 1 tbsp. lemon juice Fresh ground black pepper

Combine all the ingredients for the sauce. Rub both filets well with the mixture. Refrigerate for at least 2 hours or more. Then place the steaks in a very hot skillet (not enough for the water to bead). Let them cook on each side for 6-8 minutes. This is no time to want a well done steak. This should be medium rare. Serves 2.

Per Serving: Cal 595; Pro 60 gm; CHO 6 gm; Fat 35 gm; Chol 160 mg; Sodium 1260 mg.

Diabetic Exchanges: Meat - 8; vegetable - 1.