Less-Butter Steak Diane

4
Heidi-Ho 0

"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."

Ingredients

50 m {{adjustedServings}} servings 228 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

4
  1. 4 Ratings

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I didn't care for this, way too much twang it was the lemon juice and wine..It just took over..This recipe needs modification for sure..

I used grape juice instead of red wine. Kids didn't like it baked, try it on the bbq

missed the dry mustard