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.
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.

Easy Beef Steak Diane

Prep Time
5

MINUTES

5 minutes
Cook Time
25

MINUTES

25 minutes
Serves
4

Calories
275

  • Calories275
  • Total Fat15 g
  • Cholesterol97 mg
  • Sodium118 mg
  • Total Carbohydrate3 g
  • Protein32 g

Ingredients

  • 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 tablespoon shallots, finely chopped

  • 1 tablespoon brandy, optional

  • 1/4 cup half-and-half

  • 1 tablespoon lemon juice

  • 2 teaspoon Dijon mustard

  • 2 teaspoon Worcestershire sauce

Cooking Instructions

  • Combine lemon peel and pepper; press onto steaks.
  • 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.
  • 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.
  • 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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