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Steak Diane Recipe Video
|Beef tenderloin||6 Ounce|
|Ground black pepper||1⁄8 Teaspoon|
|Butter||4 Tablespoon (Divided)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Worcestershire sauce||2 Teaspoon (Divided)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Minced shallots/Onion||2 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Beef broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1165 Calories from Fat 620
% Daily Value*
Total Fat 70 g107.8%
Saturated Fat 36.8 g184.1%
Trans Fat 0 g
Cholesterol 253.4 mg84.5%
Sodium 3328 mg138.7%
Total Carbohydrates 46 g15.4%
Dietary Fiber 3.8 g15.2%
Sugars 8.3 g
Protein 51 g101.9%
Vitamin A 37.3% Vitamin C 6.4%
Calcium 9.9% Iron 31.2%
*Based on a 2000 Calorie diet
In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon Lea & Perrins®; set aside.
In same skillet melt remaining butter. Add mushrooms and shallots; sauté for 2 minutes. Add brandy and flame. Stir in broth and remaining Lea & Perrins®. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes.
Sprinkle with parsley, if desired. Yield: 4 portions or substitute cubed or individual portions of beef round steaks, pounded.