Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free.

"Nature alone is antique, and the oldest art a mushroom."
-Thomas Carlyle, Writer

The refrigerator light goes on...

The key to making a great pan sauce is to build it in layers. You could simply throw a lot of butter and heavy cream in the pan with a big pinch of salt and end up with an OK sauce.

For the refined flavor that you are looking for in Steak Diane, it takes a few more minutes but the result is worth it. Sautéing the shallots until they are limp softens the flavor and sweetens them. Cooking the mushrooms until they are lightly caramelized brings out their full umami flavor. That umami flavor is enhanced by the Worcestershire and beef broth, with the lemon juice adding a sour note. Lightly salting doesn't overpower the other flavors and there is a little bit of bitterness in the brandy and mustard that round this dish out by activating all of your taste buds.

Using the combination of milk and cornstarch creates a rich mouthfeel that is enhanced by just a touch of richness from the butter.

This dish was cooked in restaurants at tableside when I first started in the restaurant business and the waiter would flame the brandy with dramatic flourish. I loved that show but the flavor of the dish is what stays with me after I eat it.

Shallots

Shallots are a member of the onion family and have a shape like onions but grow segmented in cloves similar to garlic (but are not as harsh as garlic). They have a thin coppery skin with purple white flesh has a subtle onion flavor.

Two main types of shallots are found in the grocery store. The Jersey shallot is larger and has a sharper onion flavor than the smaller "true" shallot, which has a softer flavor and a slightly grayer skin. As with onions, choose shallots that are firm and round with no dried areas or wrinkling of the skin. If there is a sprout from the tip of the shallot, don't buy it; it's not very fresh.

Shallots keep longer in the refrigerator, but they will flavor other items stored with them, so put them in a plastic bag. They will keep in a cool place for a few weeks and still be fresh. 

1 Tbsp. chopped shallot = 7 calories, 0 fat, 0g sat fat, 0g mono fat, 0g protein, 2g carbohydrates, 1mg sodium, 0mg cholesterol 

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Steak Diane



Servings = 2 | Serving size =4 ounces steak with mushrooms and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe does not make very good leftovers.

Serve with Plain Mashed Potatoes or Mashed Yams or Mashed Yams with Sage or Baked Yam with Sour Cream

AND

Serve with Shredded Brussels Sprouts or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Shredded Brussels Sprouts - Low Sodium Version

2 tsp olive oil
2 4 ounce sirloin steaks
1 small shallot (finely minced)
1 small clove garlic (finely minced)
12 ounces button mushrooms (sliced)
2 tsp Worcestershire sauce
1/8 tsp salt
fresh ground black pepper (to taste)
1/4 cup low sodium beef broth
2 tsp fresh lemon juice
2 Tbsp brandy
2 tsp Dijon mustard
2 tsp cornstarch
1/4 cup 2% milk
1 tsp unsalted butter
1 Tbsp fresh parsley (chopped)

Place one teaspoon of the olive oil in a large skillet over medium high heat.

When the pan is hot add the steaks and cook for two minutes on each side. Remove from the pan to a warm plate.

Add the second teaspoon of olive oil to the pan and then the shallots and garlic.

Cook, stirring frequently, for about 4 minutes until the shallots begin to soften.

Add the mushrooms and cook for about 10 minutes. Toss frequently.

When the mushrooms are browned add the Worcestershire sauce, salt, pepper, beef broth and lemon juice. Cook until the sauce is hot.

Return the steaks to the pan.

Add the brandy, and using a match, light the alcohol and let cook until the flames die down. Cook for about two minutes, letting the steak heat and the sauce reduce.

Combine the Dijon mustard, cornstarch and milk. Whisk until smooth.

Add the mixture to the pan and stir until well blended.

Cook for about 1 minute, stirring continuously.

Add the butter and parsley and cook until the butter is melted.

Serve the steak topped with the sauce.

Nutrition Facts

Serving size = 4 ounces steak with mushrooms and sauce

Servings = 2

.

Amount Per Serving

Calories 392 Calories from Fat 126
  % Daily Value
Total Fat 15g 23%
    Saturated Fat 5g 21%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 73mg 23%
Sodium 476mg 20%
Total Carbohydrates 14g 3%
    Dietary Fiber 1g 7%
    Sugars 6g  
Protein 40g  
Vitamin A 6% Vitamin C 12%
Calcium 17% Iron 22%
Vitamin K 36 mcg Potassium 1382 mg
Magnesium 55 mg