Rating: 3.9 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

228 calories; protein 20.4g; carbohydrates 6.4g; fat 10.8g; cholesterol 63.4mg; sodium 351.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/19/2018
Excellent! Used elk steaks - loved the mushroom sauce. Read More

Most helpful critical review

Rating: 1 stars
12/07/2010
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.. Read More
(5)
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/07/2010
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.. Read More
(5)
Rating: 3 stars
11/08/2007
I used grape juice instead of red wine. Kids didn't like it baked, try it on the bbq Read More
(5)
Rating: 3 stars
02/16/2010
missed the dry mustard Read More
(3)
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Rating: 5 stars
01/19/2018
Excellent! Used elk steaks - loved the mushroom sauce. Read More
Rating: 5 stars
02/21/2013
My family really liked this. Excellent with mashed potatoes. This is a great recipe and I will be making it again. Thank you for sharing this. Read More
Rating: 5 stars
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. Read More
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Rating: 5 stars
06/07/2021
I must have simmered the mushrooms and garlic at too high a temperature because the sauce reduced too much. The mushrooms were still good. I seared the tenderloin about 2 minutes on one side and one and a half minutes on the other. Turned out great. I will try it again. Read More