A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound boneless strip steak , such as top loin or New York, 3/4 to 1 inch thick, trimmed and cut into 4 portions | |
| 1/4 teaspoon freshly ground pepper , plus more to taste | |
| 1/8 teaspoon salt | |
| 1 tablespoon extra-virgin olive oil | |
| 3 cups sliced mixed mushrooms , such as shiitake, oyster and cremini | |
| 1/2 cup brandy | |
| 1 15-ounce can reduced-sodium beef broth | |
| 1 teaspoon butter , softened | |
| 1 teaspoon all-purpose flour | |
| 2 teaspoons Dijon mustard | |
| 1 tablespoon chopped fresh chives | |
Recipe Directions
- Season steaks on both sides with 1/4 teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
- Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
- Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.
Health Advantages: low calorie, low carb, low cholesterol, low sodium, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 284 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 5 g | Dietary Fiber: | 1 g | Cholesterol: | 52 mg | |||
| Fat: | 11 g | Sodium: | 187 mg | Saturated Fat: | 3 g | |||
| Protein: | 25 g | Potassium: | 508 mg | Monounsaturated Fat: | 5 g | |||
| Nutrition Bonus: | Zinc (30% daily value), Potassium (15% dv). | |||||||
| Exchanges: | 3 medium-fat meat | |||||||
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