-
-
My review
Less-Butter Steak Diane
Heidi-Ho
"I LOVE Steak Diane, but most of the recipes I find are made with way too much butter and/or olive oil. I wanted a lighter version, but with the same amazing flavor. So, after experimenting a bit, this is what I came up with. I think it is even better than those buttery, fatty versions. This recipe also yields lots of yummy gravy, so it's great with mashed potatoes."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 228 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.
- Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.
- Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.
Nutrition Facts
Per Serving: 228 calories; 10.8 g fat; 6.4 g carbohydrates; 20.4 g protein; 63 mg cholesterol; 352 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 67 Ratings
-
-
-
-
-
Most helpful positive review
1/16/2018
Excellent! Used elk steaks - loved the mushroom sauce.
Most helpful critical review
12/4/2010
I didn't care for this, way too much twang it was the lemon juice and wine..It just took over..This recipe needs modification for sure..
Most helpful
Most positive
Least positive
Newest
12/4/2010
I didn't care for this, way too much twang it was the lemon juice and wine..It just took over..This recipe needs modification for sure..
10/30/2007
I used grape juice instead of red wine. Kids didn't like it baked, try it on the bbq
11/22/2016
Good recipe! I only used a splash of lemon juice and let it really simmer well. Good taste overall and I will make again.