Steak Diane
A home-kitchen version of steak diane, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 Tbsp. reduced-calorie margarine, melted
- 2 Tbsp. low-sodium Worcestershire sauce
- 3/4 lb. fresh mushrooms, sliced
- 1 c. chopped onion
- 4 (4 oz.) beef tenderloin steaks (1-inch thick)
- 1/4 c. Dijon mustard, divided
- 1/4 c. brandy
Method
Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot.
Add mushrooms and onion; saute until tender.
Place steaks between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Spread 1 1/2 teaspoons mustard on one side of each steak.
Move mushroom mixture to one side of skillet. Add steaks, mustard side down.
Cook steaks 3 to 4 minutes over medium heat.
Stir mushroom mixture occasionally.
Spread 1 1/2 teaspoons mustard on top side of each steak; turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness.
