Less-Butter Steak Diane

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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."
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50 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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

My family really liked this. Excellent with mashed potatoes. This is a great recipe and I will be making it again. Thank you for sharing this.

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