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Strip Steak Diane

Strip Steak Diane

Nutrition Facts
  • cal. (kcal) 446
Strip Steak Diane
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 14 mins
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Ingredients

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  • 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)

Directions

  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

Ingredients

  • 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

Directions

  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.

Nutrition Information for Strip Steak Diane

Servings Per Recipe: 4
PER SERVING: 446 cal., 28 g total fat (10 g sat. fat), 78 mg chol., 448 mg sodium, 6 g carb. (1 g fiber), 32 g pro.

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