Steak Diane

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4.3 of 5 (41)
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Nutritional Info
  • Amount Per Serving
  • Calories: 328.7
  • Total Fat: 21.7 g
  • Cholesterol: 78.9 mg
  • Sodium: 312.5 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 22.5 g

View full nutritional breakdown of Steak Diane calories by ingredient
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Introduction

This recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.

This recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.



Ingredients

    1/2 teaspoon salt, divided
    1/4 teaspoon black pepper
    6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
    1 teaspoon butter
    1/2 cup finely chopped shallots
    1/3 cup water
    2 tablespoons Worcestershire sauce
    1 1/2 tablespoons fresh lemon juice
    1 1/2 tablespoons dry sherry
    2 tablespoons chopped fresh parsley

Directions

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

Yield: 6 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)

Recipe Copyright Cooking Light Magazine


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TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Good
    8 of 8 people found this review helpful
    Ceiteag, you can just leave the Sherry out. Add some water or broth to replace the liquid in the recipe. - 1/18/09

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  • Incredible!
    6 of 6 people found this review helpful
    This sounds really good. I agree with Gecko140....where are the flames? Steak Diane is always "flamed" before serving. To the alcoholics,some people do drink in moderation,everything isn't always about you, the recipes are for the general population not every single person. sorry to be so blunt - 2/14/10

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  • 5 of 5 people found this review helpful
    My only comment would be regarding the potatoes.....DON'T buy the "prepared" ones - make your own!
    I cut mine into wedges or fries, and put them into about 2 TBSP olive oil that I have added garlic and onion powder, lemon pepper, and just a dash of chili powder and bake them! - 5/1/08

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  • 5 of 5 people found this review helpful
    I made this last night using a loin strip steak. It was excellent. The steak was tender (and I usually broil or grill steaks) and the sauce was delicious. I even put some on my sweet potato. I might try this sauce for other recipes, too. - 1/22/08

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  • Incredible!
    4 of 4 people found this review helpful
    This was an excellent sauce on top of the steaks. I had never heard of shallots before. They were good (kinda a mix between onion and garlic) and a learning experience. - 5/6/07

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