This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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 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.
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
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|
|fresh ground black pepper (to taste)|
|1/4 cup||low sodium beef broth|
|2 tsp||fresh lemon juice|
|2 tsp||Dijon mustard|
|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.
Serving size: 4 ounces steak with mushrooms and sauce
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|
|Total Carbohydrates 14g||3%|
|Dietary Fiber 1g||7%|
|Vitamin A 6%||Vitamin C 12%|
|Calcium 17%||Iron 22%|
|Vitamin K 36 mcg||Potassium 1382 mg|
|Magnesium 55 mg|