Rating: 4.67 stars
4 Ratings
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  • 4 star values: 1
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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.

Source: EatingWell Magazine, September/October 2008


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

288 calories; protein 25g; carbohydrates 8.3g; dietary fiber 1.5g; sugars 2.5g; fat 10g; saturated fat 3.2g; cholesterol 66mg; vitamin a iu 73.3IU; vitamin c 0.9mg; folate 29mcg; calcium 18.3mg; iron 2mg; magnesium 30mg; potassium 542.2mg; sodium 393.8mg; thiamin 0.1mg.

3 medium fat meat