Was easy and tasty! I added mushrooms which I guess changes the Diane part of the recipe and served it with a side of asparagus. Great weeknight meal!
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.
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- Calories: 197
- Calories from fat: 40%
- Fat: 8.7g
- Saturated fat: 3.3g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.3g
- Protein: 24.2g
- Carbohydrate: 3.8g
- Fiber: 0.1g
- Cholesterol: 73mg
- Iron: 3.5mg
- Sodium: 312mg
- Calcium: 18mg
- 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
- 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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