Main Dishes · No. 179
Steak Diane
Sometimes, I add more mushrooms to this recipe when my son's eating dinner, he loves them, and they are just fantastic with the steak., Carolyn Turner, Reno, Nevada
Serves 4Total time 30 min358 calories per servingAmericanDinner
Ingredients
- 4 beef tenderloin steaks (6 ounces each)
- 1 teaspoon steak seasoning
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1/2 cup reduced-sodium beef broth
- 1/4 cup heavy whipping cream
- 1 tablespoon steak sauce
- 1 teaspoon garlic salt with parsley
- 1 teaspoon minced chives
Method
- Take the tenderloins out of the fridge, and let them sit at room temperature for up to 45 minutes. Pat them dry with a clean paper towel. Sprinkle the steaks with steak seasoning.
- In a large skillet, heat the butter over medium heat. Add the steaks and cook until the meat reaches the desired doneness, about four to five minutes on each side. Remove the steaks from the pan. Editor’s Tip: If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.
- Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.
- Add the beef broth, stirring to loosen the browned bits from the pan. Stir in the cream, steak sauce and garlic salt. Then bring it to a boil. Cook and stir until the sauce is slightly thickened, about one to two minutes. Adjust the seasoning as needed. Editor’s Tip: If the sauce is too loose, allow the mixture to render for a few more minutes. You can also stir in a cornstarch slurry to help thicken the sauce.
- Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.
Notes
- Times from the recipe page: prep 15 min, cook 15 min, total 30 min.
- 358 calories per serving, from the recipe page (yield as listed: 4 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Carolyn Turner. Saved for personal use.