Thursday, October 9, 2014


I made this recipe for Steak Diane a while back and it turned out so good.  Now that Joe and I are (fairly) over being sick, I think I will do this with the two steaks we have in the freezer.  The only thing I did not have last time was mushrooms, so I left them out.  I think I will add them this time although it was good without them.


2 beef tenderloin steaks (4 ounces each), cut 3/4 inch thick  
1/4 teaspoon black pepper  
1/3 cup sliced shallots or chopped onion
4 ounces cremini or white button mushrooms, sliced  
1 1/2 tablespoons Worcestershire sauce  
1 tablespoon Dijon mustard

1.  Lightly coat large nonstick skillet with cooking spray, heat over medium-high heat.  Add steaks; sprinkle with pepper.  Sear steaks 3 minutes per side for medium-rare or to desired doneness.  Transfer steaks to plate; set aside.

2.  Spray same skillet with cooking spray (I also added 1 tablespoon of butter); place over medium heat.  Add shallots; cook 2 minutes.  Add mushrooms; cook 3 minutes, stirring frequently.  Add Worcestershire sauce and mustard; cook 1 minute, stirring frequently.

3.  Return steaks and any accumulated juices to skillet; heat through, turning once.  Transfer steaks to serving plates; top with mushroom mixture.

Makes 2 servings.

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