Easy Steak Diane --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 40 minutes
  • Makes 4 servings


  1. 1 pound beef Petite Tender Medallions, cut 3/4 inch thick
  2. 2 to 3 teaspoons lemon pepper
  3. 2 teaspoons olive oil
  4. Chopped fresh parsley
  5. 1 tablespoon olive oil
  6. 8 ounces mushrooms
  7. 2 tablespoons finely chopped shallots or onion
  8. 2 tablespoons brandy
  9. 1/2 cup whipping cream
  10. 2 teaspoons Worcestershire sauce


  1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels.
  2. Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
  3. Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired.
Comments (2)
Usage Guidelines.


My initial reaction was that the meat was bland, but the more I ate, the more I started to enjoy the flavor. I first tried this simple recipe last night, and now I am making it again tonight for friends and neighbors.

Jackie Owens

This recipe sounds a little different than my old stand-by, that I have now lost, but I'll try it. I thought the old one might have involved Asparagus. I served it often, with good results