Steak Diane is a classic dish known for its rich and flavorful sauce. This less-butter version retains all the depth and complexity of the original, making it a healthier option without compromising on taste. With tender beef tenderloin and a savory mushroom sauce, this dish is perfect for a special dinner.
If you're heading to the supermarket, keep an eye out for shallot and Worcestershire sauce. Shallots may not be in everyone's pantry but are usually found near the onions. Worcestershire sauce is a fermented liquid condiment that adds a unique tangy flavor and can typically be found in the condiments section.
Ingredients For Less-Butter Steak Diane Recipe
beef broth: A savory liquid made from simmering beef and vegetables, used as the base for the sauce.
dry red wine: Adds depth and complexity to the sauce with its rich, fruity notes.
mushrooms: Provide an earthy flavor and meaty texture to the sauce.
shallot: A milder, sweeter type of onion that enhances the sauce's flavor.
garlic cloves: Adds a pungent, aromatic flavor to the dish.
fresh lemon juice: Brightens the sauce with its acidity and freshness.
worcestershire sauce: A tangy, savory condiment that adds depth of flavor.
salt: Enhances the overall flavor of the dish.
ground black pepper: Adds a mild heat and aromatic spice.
fresh parsley: A fresh herb that adds color and a mild, peppery flavor.
all purpose flour: Used to thicken the sauce.
butter: Adds richness and smoothness to the sauce.
beef tenderloin: A tender, high-quality cut of beef that is the star of the dish.
One reader, Emmaline Keith says:
This less-butter steak Diane recipe is a delightful twist on a classic! The rich mushroom sauce pairs perfectly with the tender beef, and the reduced butter makes it a healthier option without sacrificing flavor. A must-try for any steak lover!
Mastering the Techniques for Perfect Steak Diane
Yes.
How to simmer: Simmering involves cooking a liquid just below its boiling point, where small bubbles form and gently rise to the surface. This technique is used to reduce and concentrate flavors.
How to whisk: Whisking involves using a whisk to blend ingredients until smooth, incorporating air to create a light and fluffy texture.
How to make a roux: Making a roux involves blending flour with a fat (in this case, liquid from the mushroom mixture) to create a smooth paste that thickens sauces.
How to cook beef tenderloin: Cooking beef tenderloin involves searing the meat in a hot skillet and cooking it to the desired level of doneness, turning it once for even cooking.
How to melt butter: Melting butter involves heating it in a skillet over medium heat until it turns into a liquid without burning.
How To Make Less-Butter Steak Diane
Unlike those heavy, fat-loaded recipes, this steak diane is made with less butter but still has all the rich and delicious flavors of a dinner classic.
Serves:
Ingredients
- ½cupbeef broth
- ½cupdry red wine
- 1½cupsmushrooms,sliced
- ¼cupshallot,finely chopped
- 3garlic cloves,crushed
- 3tspfresh lemon juice
- 3tspWorcestershire sauce
- ¼tspsalt,or to taste
- 1pinchground black pepper,or to taste
- 2tspfresh parsley,chopped
- 2tspall purpose flour
- 1tbspbutter
- 1lbbeef tenderloin,trimmed, slightly pounded
Instructions
-
Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce.
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Simmer over medium heat for about 20 minutes, stirring frequently, until the mushrooms reduce in size. Season to taste with salt and pepper.
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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.
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Stir the flour mixture into the mushroom mixture. Cook and stir as the sauce thickens. Repeat as desired, adding small amounts of more flour to make a thicker sauce.
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Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.
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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.
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Serve with mushroom sauce, and enjoy!
Nutrition
- Calories: 358.88kcal
- Fat: 23.32g
- Saturated Fat: 10.04g
- Trans Fat: 0.12g
- Monounsaturated Fat: 9.44g
- Polyunsaturated Fat: 0.94g
- Carbohydrates: 6.56g
- Fiber: 0.71g
- Sugar: 2.21g
- Protein: 24.49g
- Cholesterol: 104.02mg
- Sodium: 308.43mg
- Calcium: 48.65mg
- Potassium: 606.85mg
- Iron: 2.46mg
- Vitamin A: 27.14µg
- Vitamin C: 4.92mg
Expert Advice for Elevating Your Steak Diane
To ensure your mushrooms have a rich, concentrated flavor, make sure to slice them evenly and cook them slowly over medium heat. This allows them to release their moisture and caramelize properly, enhancing the depth of your sauce.
Time-Saving Tips for Preparing Steak Diane
Prepare ingredients in advance: Chop the mushrooms, shallot, and garlic ahead of time to streamline cooking.
Use pre-made broth: Opt for store-bought beef broth to save time on preparation.
Simmer while multitasking: Let the sauce simmer while you prep the beef tenderloin.
Quick thickening: Mix flour and liquid in a jar and shake to avoid lumps, saving whisking time.
One-pan method: Cook the sauce and beef in the same skillet to reduce cleanup.
Substitute Ingredients For Less-Butter Steak Diane Recipe
butter - Substitute with olive oil: Olive oil is a healthier fat and can provide a rich flavor while reducing the saturated fat content.
beef broth - Substitute with vegetable broth: Vegetable broth can be used to reduce the meat content and still provide a savory base.
dry red wine - Substitute with balsamic vinegar: Balsamic vinegar adds acidity and depth of flavor without the alcohol content.
mushrooms - Substitute with zucchini: Zucchini can provide a similar texture and absorb the flavors of the dish well.
shallot - Substitute with yellow onion: Yellow onion can provide a similar flavor profile and is more commonly available.
garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch and still provide the necessary garlic flavor.
fresh lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar acidity and tanginess.
worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor and is a good alternative for those avoiding Worcestershire sauce.
salt - Substitute with sea salt: Sea salt can be a healthier alternative and provide a slightly different flavor profile.
ground black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor with a slightly different taste.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro can provide a fresh, herbaceous flavor and is a good alternative.
all purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.
beef tenderloin - Substitute with chicken breast: Chicken breast is a leaner protein and can be a healthier alternative while still providing a meaty texture.
Plating Ideas for an Impressive Steak Diane
Select premium cuts: Choose a high-quality beef tenderloin to ensure tenderness and flavor. Trim any excess fat to achieve a clean presentation.
Create a rich sauce: Simmer beef broth, dry red wine, mushrooms, shallot, garlic, lemon juice, and worcestershire sauce until the mushrooms reduce in size and the flavors meld together.
Thicken the sauce elegantly: Skim off 2 tablespoons of liquid from the mushroom mixture and whisk in flour to create a smooth paste. Gradually incorporate this paste back into the sauce, stirring constantly to achieve the desired consistency without lumps.
Finish with fresh herbs: Stir in finely chopped fresh parsley to add a burst of color and freshness to the sauce. Keep the sauce warm until ready to serve.
Perfectly sear the beef: Melt butter in the skillet and sear the beef tenderloin over medium-high heat. Turn once to ensure even cooking and achieve the desired doneness. Let the meat rest before slicing to retain its juices.
Plate with precision: Slice the beef tenderloin into medallions and arrange them artfully on a warm plate. Spoon the mushroom sauce over the top, allowing it to cascade naturally.
Garnish thoughtfully: Add a final touch with a sprinkle of fresh parsley and a pinch of ground black pepper for visual appeal and a hint of extra flavor.
Serve with finesse: Present the dish with confidence, ensuring each element is perfectly placed to impress even the most discerning culinary professionals.
Essential Kitchen Tools for Making Steak Diane
Large skillet: Used for simmering the beef broth, wine, and other ingredients, as well as cooking the beef tenderloin.
Small bowl: Needed to whisk the flour and liquid to make a smooth paste.
Whisk: Essential for blending the flour and liquid into a smooth paste.
Knife: Used for chopping the shallot, garlic, and parsley.
Cutting board: Provides a safe surface for chopping ingredients.
Measuring cups: Necessary for accurately measuring the beef broth, wine, and other liquid ingredients.
Measuring spoons: Used for measuring smaller quantities like lemon juice, Worcestershire sauce, and flour.
Wooden spoon: Ideal for stirring the ingredients as they cook.
Tongs: Useful for turning the beef tenderloin while it cooks.
Serving plate: For presenting the cooked beef tenderloin with the mushroom sauce.
Pan: To keep the sauce warm until needed.
Storing and Freezing Steak Diane for Later
- Let the steak diane cool completely before storing or freezing.
- To store in the refrigerator, place the cooled steak and mushroom sauce in separate airtight containers. They will keep well for up to 3-4 days.
- When ready to reheat, warm the sauce in a saucepan over medium heat until heated through. Reheat the steak in a skillet with a bit of butter or in the oven at 350°F (175°C) until warmed to your liking.
- For longer storage, you can freeze the steak diane:
- Wrap the cooled steak tightly in plastic wrap, then place it in a freezer-safe bag or container. It will maintain its quality for up to 2-3 months.
- Transfer the cooled mushroom sauce to a freezer-safe container, leaving some space at the top for expansion. It will keep well for up to 2-3 months.
- To reheat from frozen, thaw the steak and sauce overnight in the refrigerator.
- Warm the sauce in a saucepan over medium heat, stirring occasionally, until heated through.
- For the steak, you can either reheat it in a skillet with a bit of butter or in the oven at 350°F (175°C) until it reaches your desired temperature.
- Always ensure that the reheated steak and sauce are heated to a safe internal temperature before serving.
How To Reheat Leftover Steak Diane
Preheat your oven to 350°F (175°C). Place the leftover steak diane in an oven-safe dish and cover it with aluminum foil. Heat the steak in the oven for about 10-15 minutes, or until it reaches your desired temperature. This method helps to retain the moisture and prevent the steak from drying out.
If you prefer a quicker reheating method, you can use a microwave. Place the steak on a microwave-safe plate and cover it with a damp paper towel. Heat the steak on high power for 30-second intervals, checking the temperature after each interval. Be careful not to overheat the steak, as it can quickly become tough and rubbery.
For a stovetop option, heat a small amount of butter or olive oil in a skillet over medium heat. Once the pan is hot, add the leftover steak diane and cook it for 1-2 minutes on each side, or until it reaches your desired temperature. This method can help to restore some of the crispiness to the exterior of the steak.
If you have leftover mushroom sauce, reheat it separately in a small saucepan over low heat, stirring occasionally. If the sauce has thickened too much, you can add a small amount of beef broth or water to thin it out. Once the sauce is heated through, pour it over the reheated steak diane.
Regardless of the reheating method you choose, be sure to let the steak diane rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
Interesting Trivia About Steak Diane
A unique aspect of this Steak Diane recipe is its use of beef broth and dry red wine to create a rich, flavorful sauce with reduced butter content, making it a lighter yet still indulgent dish.
Budget-Friendly Steak Diane: Is It Possible?
When analyzing the cost-effectiveness of this steak diane recipe, it's important to consider the price of beef tenderloin, which can be quite high. However, the use of mushrooms, shallots, and garlic are relatively inexpensive. The dry red wine and beef broth add depth without breaking the bank. Overall, this recipe scores a 6/10 in cost-effectiveness. The approximate cost for a household of 4 people would be around $30-$40 USD, primarily due to the cost of the beef tenderloin.
Is This Steak Diane Recipe Healthy or Unhealthy?
The less-butter steak diane recipe, while delicious, may not be the healthiest option due to a few factors:
- The recipe uses butter, which is high in saturated fat. Consuming too much saturated fat can increase the risk of heart disease and other health issues.
- Red meat, such as beef tenderloin, is also high in saturated fat and should be consumed in moderation.
- The recipe calls for red wine, which contains alcohol. While moderate alcohol consumption may have some health benefits, excessive intake can lead to various health problems.
However, the recipe does include some healthy ingredients:
- Mushrooms are low in calories and rich in nutrients like vitamin D, potassium, and antioxidants.
- Garlic and shallots contain compounds that may help boost the immune system and reduce inflammation.
- The use of fresh parsley adds a pop of color and provides vitamins A and C, as well as antioxidants.
To make this recipe healthier, consider the following suggestions:
- Replace the butter with a healthier cooking oil, such as olive oil or avocado oil, which are rich in monounsaturated fats and can help reduce inflammation.
- Use a leaner cut of beef, such as sirloin or flank steak, to reduce the amount of saturated fat in the dish.
- Increase the number of mushrooms and other vegetables in the recipe to boost the fiber and nutrient content.
- Opt for a low-sodium beef broth to help reduce the overall sodium content of the dish.
- Use whole wheat flour instead of all-purpose flour to increase the fiber content and provide additional nutrients.
By making these simple adjustments, you can enjoy a healthier version of this classic steak diane recipe without compromising on taste.
Editor's Opinion on This Less-Butter Steak Diane Recipe
This recipe for Steak Diane is a delightful twist on the classic, using less butter without compromising on flavor. The combination of beef broth and red wine creates a rich base, while the mushrooms, shallots, and garlic add depth. The lemon juice and Worcestershire sauce provide a tangy balance. The method of thickening the sauce with a flour paste is effective, though it requires careful attention to avoid lumps. Cooking the tenderloin in the same skillet ensures the flavors meld beautifully. Overall, it's a sophisticated dish that maintains its elegance with a slightly lighter touch.
Enhance Your Less-Butter Steak Diane Recipe with These Unique Side Dishes:
Tasty Alternatives to Traditional Steak Diane
Appetizer and Dessert Ideas for a Complete Steak Diane Meal
Why trust this Less-Butter Steak Diane Recipe:
This recipe for steak diane is a healthier take on a classic dish, using less butter without sacrificing flavor. The combination of beef broth and dry red wine creates a rich base, while mushrooms, shallot, and garlic add depth. The lemon juice and worcestershire sauce provide a tangy balance. Trust this recipe for its thoughtful balance of ingredients and straightforward instructions, ensuring a delicious and satisfying meal.
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