Steak Diane

Cuisine at Home - - Cuisine For Two -

It’s the sharp fla­vor com­bi­na­tion of brandy, Di­jon, soy sauce, and le­mon juice that re­ally makes this dish pop.

Makes 2 serv­ings To­tal time: 30 min­utes


1 2

Tbsp. un­salted but­ter oz. but­ton mush­rooms, trimmed and sliced Tbsp. minced shal­lots cup brandy


3/4 1 1/2

1 Tbsp. olive oil beef ten­der­loin filets (5–6 oz. each; 11/ 2- inch thick), sea­soned with salt and black pep­per cup low-sodium beef broth Tbsp. Di­jon mus­tard tsp. each low-sodium soy sauce and fresh le­mon juice Tbsp. each heavy cream and minced fresh pars­ley

Heat oil in a cast-iron skil­let over medium-high un­til shim­mer­ing. Add filets and cook un­til browned, 4–5 min­utes per side for medi­um­rare. Trans­fer steaks to a plate and tent with foil.

Melt but­ter in same skil­let over medium heat. Add mush­rooms and shal­lots and cook un­til mush­rooms are golden and mois­ture has evap­o­rated, 2–3 min­utes. Off heat, deglaze skil­let with brandy, scrap­ing up any brown bits. Re­turn skil­let to stove top, bring to a boil over medium-high heat, and re­duce brandy un­til evap­o­rated, about 2 min­utes.

Stir in broth, Di­jon, soy sauce, and le­mon juice; re­duce heat to medium, and sim­mer sauce un­til thick­ened and re­duced to 2/3 cup, 3–4 min­utes. Stir in cream and pars­ley, then re­turn filets and any resid­ual juices to skil­let; sim­mer sauce 1–2 min­utes more. Serve filets with sauce.

Per serv­ing: 450 cal; 25g to­tal fat (11g sat); 121mg chol; 320mg sodium; 4g carb; 0g fiber; 37g pro­tein

To pre­vent the brandy from ig­nit­ing, be sure to add it to the skil­let off heat.

Adding Di­jon not only adds fla­vor to the sauce, but helps to thicken it as well.

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