Steak Diane Recipe Video
Ingredients
| Beef tenderloin | 6 Ounce | |
| Flour | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| 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) |
Nutrition Facts
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
Directions
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.
Editors Review
Take a look at this classic restaurant show-stopping dish, and guess what, replicating it at home is not at all difficult with these simple instructions. Watch the video to see how the chef combines meat with dijon mustard and mushrooms to make this excellent dish. The flaming step is dramatic and fun.Chef
