Steak Diana2

Steak Diane

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.

Steak Diana2

Steak Diana2

Steak Diane

Angie Halten
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2

Ingredients
  

  • 2 beef tenderloin steaks
  • 1/4 cup shallots or onions finely chopped
  • 2 Tbsp butter or margarine
  • 1/4 cup fresh mushrooms sliced
  • 1 Tbsp Dijon grainy mustard
  • 1/4 cup cream or milk substitute
  • 1 tsp GF Worcestershire sauce
  • 1 garlic clove minced
  • 1 tsp parsley
  • Salt and pepper to taste

Instructions
 

  • 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.
  • Add the butter to the pan. Once melted add remaining ingredients, scraping pan to dissolve browned bits into the sauce.
  • Cook and stir for 4-5 minutes or until onion is tender and sauce thickens as it gets reduced. Spoon over steaks.
Tried this recipe?Let us know how it was!
See also
Dinner In A Pumpkin

 

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