Sirloin Steak Diane
- Number of Servings: 2
Ingredients
2 (7 ounce) beef sirloin steaks1 teaspoon butter½ teaspoon EVOO¼ cup brandy½ onion, thinly sliced1 clove garlic, minced3 tablespoons red wine1 dash Worcestershire saucePepper to taste4-ounces sliced mushrooms, drained and rinsed2 tablespoons Dijon mustard, divided¼ cup half n half cream
1. Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.
2. Add the EVOO and melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite.
3. Once the flames burn off, remove steaks from the pan and set aside.
4. Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, Worcestershire sauce, salt, and pepper; mix well.
5. Mix in the mushrooms, stir, and cook for about 5 minutes.
6. Meanwhile, coat one side of each of the steaks with 1 ½ teaspoons of the Dijon mustard.
7. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 1 ½ teaspoons mustard on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
8. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
Serving Size: Makes 2 servings of steak with onions and mushrooms
2. Add the EVOO and melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite.
3. Once the flames burn off, remove steaks from the pan and set aside.
4. Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, Worcestershire sauce, salt, and pepper; mix well.
5. Mix in the mushrooms, stir, and cook for about 5 minutes.
6. Meanwhile, coat one side of each of the steaks with 1 ½ teaspoons of the Dijon mustard.
7. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 1 ½ teaspoons mustard on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
8. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
Serving Size: Makes 2 servings of steak with onions and mushrooms
Nutritional Info Amount Per Serving
- Calories: 510.2
- Total Fat: 20.7 g
- Cholesterol: 134.3 mg
- Sodium: 683.4 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.9 g
- Protein: 44.3 g