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
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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
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