Steak Diane

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Steak Diane

Steak Diane

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.

Serves 4

Prep Time 35 min

Total Time 35 min.

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 c reduced-sodium beef broth
  • 1 teaspoon butter, softened
  • 1 teaspoon all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh chives

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.


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