
Send a Meal BlogThursday, February 14 2013
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.
![]() Servings: 4 servings
Prep Time: 35 mins
Total Time: 35 mins
ingredients
directions
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.
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.
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.
nutrition information
Per serving: Calories 284, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 52 mg, Sodium 187 mg, Carbohydrate 5 g, Fiber 1 g, Protein 25 g, Potassium 508 mg. Exchanges: Medium-Fat Meat 3 Percent Daily Values are based on a 2,000 calorie diet
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