Steak Diane
This simple Steak Diane recipe is the soon-to-be crown jewel of your recipe box. It consists of pan-frying steak (in this case, beef tenderloins) and serving it alongside a rich and creamy sauce made from the rendered pan juices. Although it’s easy enough to prepare on a weeknight, it takes no more than 30 minutes and its decadent feel makes it equally appropriate for special occasions.
Prep time:
Cook time:
Serves: 4
Calories per serving: 126
Ingredients:
Cook time:
Serves: 4
Calories per serving: 126
4 beef tenderloin steaks (6 ounces each)
1 teaspoon steak seasonings
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup reduced-sodium beef broth
1/4 cup heavy whipping cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives
Directions:
Take the tenderloins out of the fridge, and let them sit at room temperature for up to 45 minutes. Pat them dry with a clean paper towel. Sprinkle the steaks with steak seasoning.
In a large skillet, heat the butter over medium heat. Add the steaks and cook until the meat reaches the desired doneness, about four to five minutes on each side. Remove the steaks from the pan. Editor’s Tip: If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.
Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.
Add the beef broth, stirring to loosen the browned bits from the pan. Stir in the cream, steak sauce and garlic salt. Then bring it to a boil. Cook and stir until the sauce is slightly thickened, about one to two minutes. Adjust the seasoning as needed. Editor’s Tip: If the sauce is too loose, allow the mixture to render for a few more minutes. You can also stir in a cornstarch slurry to help thicken the sauce.
Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.
Source: tasteofhome.com
In a large skillet, heat the butter over medium heat. Add the steaks and cook until the meat reaches the desired doneness, about four to five minutes on each side. Remove the steaks from the pan. Editor’s Tip: If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.
Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.
Add the beef broth, stirring to loosen the browned bits from the pan. Stir in the cream, steak sauce and garlic salt. Then bring it to a boil. Cook and stir until the sauce is slightly thickened, about one to two minutes. Adjust the seasoning as needed. Editor’s Tip: If the sauce is too loose, allow the mixture to render for a few more minutes. You can also stir in a cornstarch slurry to help thicken the sauce.
Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.