From EatingWell: September/October 2008
A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.
- 1 pound boneless strip steak, such as top loin or New York, 3/4 to 1 inch thick, trimmed and cut into 4 portions
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/8 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
- 1/2 cup brandy
- 1 15-ounce can reduced-sodium beef broth
- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh chives
- Season steaks on both sides with 1/4 teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
- Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
- Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.
Per serving: 288 calories; 10 g fat (3 g sat, 5 g mono); 66 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 394 mg sodium; 542 mg potassium.
Exchanges: 3 medium-fat meat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- September/October 2008
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)