Sliced Steak Diane

Makes 4
Prep 15 m
Bake 30 m
Cook 20 m



  1. 1 of 6 Heat oven to 400 degrees F. Coat baking sheet with nonstick vegetable-oil cooking spray.
  2. 2 of 6 Season potato pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place potatoes on baking sheet. Lightly coat potatoes with cooking spray.
  3. 3 of 6 Bake potatoes in 400 degree F oven until tender, about 30 minutes, turning over halfway through baking.
  4. 4 of 6 While potatoes are baking, heat large nonstick skillet over medium heat. Coat with nonstick cooking spray. Season steaks with remaining salt and pepper. Add steaks to skillet; saute about 3 minutes per side for medium-rare or longer for desired doneness. Remove steaks from skillet to platter; keep warm.
  5. 5 of 6 Add the shallot, mushrooms and garlic to skillet; saute for 5 minutes. Add sherry to skillet; cook for 1 minute. In small bowl, stir together the cornstarch and beef broth until well blended. Add to skillet; cook, stirring occasionally, until sauce is thickened, 2 to 3 minutes. Stir in mustard and parsley. Return steak to skillet; cook until steak is heated through, 1 to 2 minutes.
  6. 6 of 6 Remove steak to cutting board; slice steak. Serve with potatoes and green beans. Spoon mushroom sauce over steak and potatoes. Makes 4 servings.
Nutrition Information for Sliced Steak Diane
Servings Per Recipe: 4
Per Serving: 9 g Fat, total, 3 g sat. fat, 64 mg chol., 877 mg sodium, 6 g fiber, 28 g carb., 32 g pro., 324 kcal cal.
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Printed from 07/23/2019