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Strip Steak Diane

Makes: 4 servings Prep 15 mins Cook 14 mins

Ingredients

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 facts

Servings Per Recipe 4
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