back

back

browse more recipes

Steak Diane
No one will believe how quick and easy this elegant dinner really is!

Prep: 5 minutes
Cook: 20 minutes
Servings: Serves 4

4 boneless beef sirloin strip steaks cut 3/4-inch thick

1 Tbsp. butter

2 Tbsp. finely chopped shallots or onion

2 cloves garlic, crushed

1 cup sliced fresh mushrooms

1/4 cup beef broth

2 Tbsp. brandy

2 tsp. Dijon-style mustard

1 tsp. Worcestershire sauce

2 tsp. finely chopped parsley

	Melt butter in a large non-stick skillet over medium heat. Add shallots and garlic. Cook 2 minutes.
	Stir in mushrooms and cook 3-4 more minutes. Remove from skillet and set aside.
	Increase heat to medium-high. Add steaks and cook 6-7 minutes for medium-rare (140°F), turning once. Remove steaks to a warm platter.
	Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Stir until liquid is slightly reduced, about 1 minute.
	Spoon sauce over steaks and sprinkle with parsley.

Serve with cooked fetuccini tossed with sauteed cherry tomatoes.

Need help with this recipe? Go to: Pan Fry/Saute, Meat Thermometers

Recipes and Cooking Data Courtesy of the Texas Beef Council