Classic Steak Diane

Looking for a classic steakhouse dinner? Steak Diane is the answer. Served with a creamy pan sauce made with mushrooms, shallots, Dijon-style mustard, and brandy, this recipe will have you skipping reservations more often.

  • 30
    min
  • 6
    SERVINGS
  • 330
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Strip Steaks, Boneless, cut 1 inch thick (8 ounces each)
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound sliced mushrooms
  • 1/4 cup minced shallots
  • 2 tablespoons brandy
  • 1/3 cup whipping cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Worcestershire sauce

Cooking:

  1. Combine lemon peel, salt and pepper in small bowl; press evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally. Remove steaks; keep warm.
  2. Add mushrooms and shallots to same skillet; cook 3 minutes or until tender, stirring occasionally. Add brandy; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved. Stir in cream, lemon juice, mustard and Worcestershire sauce; cook 3 to 5 minutes until sauce is heated through and slightly thickened. Spoon sauce over steaks.

Nutrition Information

Butcher Counter

Strip Steak, Boneless Loin Primal

Tender, lean and perfect for grilling.
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