Less-Butter Steak Diane recipe

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Ingredients

½ cup beef broth
½ cup dry red wine
1 ½ cups sliced mushrooms
¼ cup finely chopped shallot
3 cloves garlic, crushed
3 teaspoons fresh lemon juice
3 teaspoons Worcestershire sauce
¼ teaspoon salt, or to taste
1 pinch ground black pepper, or to taste
2 teaspoons chopped fresh parsley
2 teaspoons all-purpose flour
1 tablespoon butter
1 pound trimmed beef tenderloin, slightly pounded

Nutrition Info

227.9 calories
carbohydrate: 6.4 g
cholesterol: 63.4 mg
fat: 10.8 g
fiber: 0.5 g
protein: 20.4 g
saturatedFat: 4.8 g
servingSize: -
sodium: 351.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat, stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.

  2. Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired, adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.

  3. Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.

Recipe Yield

4 servings

Recipe Note

I LOVE Steak Diane, but most of the recipes I find are made with way too much butter and/or olive oil. I wanted a lighter version, but with the same amazing flavor. So, after experimenting a bit, this is what I came up with. I think it is even better than those buttery, fatty versions. This recipe also yields lots of yummy gravy, so it's great with mashed potatoes.

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