Steak Diane |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons all-purpose flour | 1/2 teaspoon salt | 1/8 teaspoon pepper |
| 4 (6-ounce) beef tenderloin steaks | 1/4 cup butter or margarine, divided | 1 tablespoon plus 1-1/2 teaspoons Dijon mustard |
| 2 teaspoons Worcestershire sauce | 2 cups sliced fresh mushrooms | 2 tablespoons minced onion |
| 1/2 cup canned beef broth, undiluted | 1/4 cup brandy | |
| 1 | Combine flour, salt, and pepper. Dredge steaks in flour mixture. Melt 2 tablespoons butter in a large skillet over medium heat. Add steaks, and brown on both sides. Remove steaks from skillet. Set aside, and keep warm. Stir mustard and Worcestershire sauce into pan drippings in skillet. Add remaining 2 tablespoons butter, mushrooms, and onion. Saute vegetables until tender. Stir in beef broth and brandy. Return steaks to skillet. Simmer 15 minutes or to desired degree of doneness. |