Less-Butter Steak Diane

I LOVE Steak Diane, but most of the recipes I find are made with way too much butter and/or olive oil. I wanted a lighter version, but with the same amazing flavor. So, after experimenting a bit, this is what I came up with. I think it is even better than those buttery, fatty versions. This recipe also yields lots of yummy gravy, so it's great with mashed potatoes.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 228 Calories

Ingredients

• 1 tablespoon butter
• 2 teaspoons all-purpose flour
• 2 teaspoons chopped fresh parsley
• 1 ½ cups sliced mushrooms
• 3 teaspoons Worcestershire sauce
• 3 cloves garlic, crushed
• ½ cup beef broth
• ½ cup dry red wine
• 1 pinch ground black pepper, or to taste
• ¼ teaspoon salt, or to taste
• 3 teaspoons fresh lemon juice
• ¼ cup finely chopped shallot
• 1 pound trimmed beef tenderloin, slightly pounded

Recipe Instructions

Step 1

Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.

Step 2

Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.

Step 3

Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.