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Strip Steak Diane

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Makes: 4  servings Prep 15 mins Cook 14 mins
Strip Steak Diane
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)446
  • Fat, total(g)28
  • chol.(mg)78
  • sat. fat(g)10
  • carb.(g)6
  • fiber(g)1
  • pro.(g)32
  • sodium(mg)448

Percent Daily Values are based on a 2,000 calorie diet

  • 2 tablespoons  olive oil
  • 2 large boneless strip steaks, about 12 ounces each
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 2 cups  sliced mushrooms (about 6 ounces)
  • 1 large shallot, chopped
  • 2 cloves garlic, finely chopped
  • 2 ounces  brandy
  • 1 cup  beef broth
  • 1 tablespoon  cornstarch
  • 2 tablespoons  chopped parsley
  • Easy Whipped Potatoes (recipe follows)


1. Heat 1 tablespoon of oil in a large skillet (not nonstick) over medium-high heat. Season the steaks with the salt and pepper. Add to skillet and saute for 4 minutes per side or until internal temperature registers 135 degrees on an instant-read thermometer. Remove to a plate and loosely cover.

2. Add remaining tablespoon oil to skillet. Stir in mushrooms, shallot and garlic; cook 3 minutes, stirring occasionally. Remove from heat; add brandy. Return to heat and scrape browned bits from bottom of skillet. Cook 1 minute. Mix together broth and cornstarch. Add broth mixture to mushrooms and cook 1 to 2 minutes, until thickened. Stir in parsley.

3. Thinly slice the steak and serve with the mushroom sauce. Accompany with Easy Whipped Potatoes.

Easy Whipped Potatoes

  • 1/2 pound  peeled potatoes, cut into 1-inch pieces
  • 3 ounces  reduced-fat cream cheese
  • 2 tablespoons  butter
  • 1/2 teaspoon  garlic salt
  • 1/4 teaspoon  black pepper
  • 1/4 cup  milk


1. Boil potatoes in lightly salted water for 15 minutes until tender. Drain; add cream cheese, butter, garlic salt, pepper and milk. Beat on medium-high with mixer until smooth.

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