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Recipe

Easy Beef Steak Diane

Traditionally, Steak Diane was prepared tableside in the grandest dining rooms of Paris and Vienna. This stovetop version gives you equally grand results with surprisingly little effort.
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  • Serving 4
  • Total Time 30 min
    Preparation 5 min
    Marination 0 min
    Cook 25 min
  • Nutrition Facts
    Calories 275
    Total Fat 15 g
    Protein 32 g
    Carbohydrate 3 g
    Cholesterol 97 mg
    Sodium 118 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart
Easy Beef Steak Diane

Ingredients

  • 2 boneless beef top loin steaks, cut 1-inch thick (1-1/4 lb.)
  • 1 teaspoon lemon peel, grated
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/2 pound mushrooms, small; sliced
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon brandy, optional
  • 1/4 cup half-and-half
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce


Cooking Instructions

  1. Combine lemon peel and pepper; press onto steaks.
  2. Heat oil in large nonstick skillet over medium. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet clean; coat with cooking spray.
  3. Heat skillet over medium; add steaks and cook, turning occasionally, 12 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). Remove; keep warm.
  4. Add brandy to skillet; cook and stir until browned bits in skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Carve steaks. Serve with sauce, steamed asparagus and buttered red potatoes. Refrigerate leftovers.