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Tenderloin Steak Diane Recipe

Tenderloin Steak Diane Recipe

Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, NV
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 beef tenderloin steaks (6 ounces each)
  • 1 teaspoon steak seasoning
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1/2 cup reduced-sodium beef broth
  • 1/4 cup heavy whipping cream
  • 1 tablespoon steak sauce
  • 1 teaspoon garlic salt with parsley
  • 1 teaspoon minced chives

Directions

  • 1. Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks from pan.
  • 2. Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir 1-2 minutes or until sauce is slightly thickened.
  • 3. Return steaks to pan; turn to coat and heat through. Stir in chives. Yield: 4 servings.

Nutritional Facts

1 steak with 2 tablespoons sauce equals 358 calories, 21 g fat (11 g saturated fat), 111 mg cholesterol, 567 mg sodium, 2 g carbohydrate, trace fiber, 37 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.