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Tenderloin Steak Diane

 Tenderloin Steak Diane
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
4 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.
  • 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,

2 of 2

Tenderloin Steak Diane (continued)

Nutritional Facts: 21 g fat (11 g saturated fat), 111 mg cholesterol, 567 mg sodium, 2 g carbohydrate, trace fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.