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Steak Diane

:  September/October 2008

Your rating: None Average: 3 (20 votes)

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.


READER'S COMMENT:
"I liked this lighter version. It tasted just as good as what I've had at fine restaurants made tableside. It was quick and easy to make. I didn't have any brandy on hand so I substituted red wine and that seemed to work just fine. I would...
Steak Diane Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

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


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Recipe Categories

Holiday
Valentine's Day
Father's Day
Mother's Day
New Year's Eve
Style/Theme
Entertaining, casual
Entertaining, formal
Ease of Preparation
Moderate
Type of Dish
Main dish, meat
Total Time
45 minutes or less
Ethnic/Regional
American
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 2008
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