Steak Diane
Author: Angie Halten
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
This classic restaurant dish is usually served flambéed at the table, however it is equally tasty to make it at home without the show-stopper flames.
  • 2 beef tenderloin steaks
  • ¼ cup shallots or onions, finely chopped
  • 2 Tbsp butter or margarine
  • ¼ cup fresh mushrooms, sliced
  • 1 Tbsp Dijon grainy mustard
  • ¼ cup cream or milk substitute
  • 1 tsp GF Worcestershire sauce
  • 1 garlic clove, minced
  • 1 tsp parsley
  • Salt and pepper to taste
  1. In a large skillet, cook steaks in a bit of oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Remove and keep warm.
  2. Add the butter to the pan. Once melted add remaining ingredients, scraping pan to dissolve browned bits into the sauce.
  3. Cook and stir for 4-5 minutes or until onion is tender and sauce thickens as it gets reduced. Spoon over steaks.
Recipe by Gluten Free Club at