Health Notes

Easy Beef Steak Diane

Make it a Meal

Add these dishes to make a full meal:

Penne with Roasted Vegetables and Feta

Arugula and White Bean Salad

Hot Fudge Magic Cake

Wine Pairings

Quick & Easy

Preparation facts

Total Time: 25 minutes

Yield: 4 servings

Ingredients

2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)

1 tsp grated lemon peel

1/4 tsp pepper

Sauce:

1 Tbs vegetable oil

1/2 lb small mushrooms, sliced

2 Tbs finely chopped shallots or green onion

1 Tbs brandy (optional)

1/4 cup half-and-half

1 Tbs fresh lemon juice

2 tsp Dijon-style mustard

2 tsp Worcestershire sauce

Directions

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

Recipe courtesy of the National Cattleman’s Beef Association

Nutrition facts

Serving Size 1 serving

Calories 475

Calories from Fat 340 (72%)

% Daily Value*

57%Total Fat 37g

71%Saturated Fat 14.2g

Polyunsaturated Fat 2.4g

Monounsaturated Fat 16g

35%Cholesterol 106mg

6%Sodium 133mg

19%Potassium 664mg

1%Total Carbohydrate 4g

3%Dietary Fiber 0.8g

Sugars 1g

Sugar Alcohols 0g

55%Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2010.