This steak diane 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.
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
How to Make It
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.
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For such an easy recipe, this was wonderful. I followed directions exactly except that I used a NY strip steak and I skipped the water. Just let my black iron skillet cool down a bit, splashed with a bit of sherry, then poured in the sauce ingredients. Didn't need to put it back on the stove, but cast iron skillets retain a lot of heat. Served with the CL creamed spinach and simple roasted baby potatoes. Tasted like a classic steakhouse dinner without the cost and the unnecessary calories and fats.
Obviously not as good as prepared table side Steak Diane, but a very nice, flavorful do-at-home version. Be sure to use nice quality steaks. Any leftovers make a wonderful appetizer - dry toast thin baguette slices in the oven, add small amt. of Diane sauce to the baguette slices, and top with thin slices of the steak. Magnifique!!!
Very simple, flavorful sauce; made to recipe except that we added the accumulated juices from the resting steaks. Served with (oven-fried) sweet potato fries and red-skinned potato fries & steamed asparagus. First course was CL's "cover recipe" French Onion Soup.
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