Easy Beef Steak Diane

Thick beef top loin steaks, pressed with lemon peel and pepper, and cooked on a hot skillet with a bit of brandy. This European dish takes just 30 minutes to make.
  • Prep Time 5 minutes
  • Cook Time 25 minutes
  • Serves 4
  • Calories 275
  • Calories 275
  • Total Fat 15 g
  • Cholesterol 97 mg
  • Sodium 118 mg
  • Total Carbohydrate 3 g
  • Protein 32 g
  • 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.
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  • 2 , 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.
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