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Less-Butter Steak Diane

By: Heidi-Ho  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 154 people have saved this

What to Drink?

Wine Merlot
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup beef broth
  • 1/2 cup dry red wine
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup finely chopped shallot
  • 3 cloves garlic, crushed
  • 3 teaspoons fresh lemon juice
  • 3 teaspoons Worcestershire sauce
  • 1/4 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 224 | Total Fat: 10.8g | Cholesterol: 64mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Melissa 
I used grape juice instead of red wine. Kids didn't like it baked, try it on the bbq MORE

 
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