Easy Steak Diane
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Total Recipe Time: 40 minutes
Makes 4 servings
1 pound beef Petite Tender Medallions, cut 3/4 inch thick
2 to 3 teaspoons lemon pepper
2 teaspoons olive oil
Chopped fresh parsley
1 tablespoon olive oil
8 ounces mushrooms
2 tablespoons finely chopped shallots or onion
2 tablespoons brandy
1/2 cup whipping cream
2 teaspoons Worcestershire sauce
|1.||Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels.|
|2.||Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
|3.||Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired.|
Cook's Tip: Note: Beef Shoulder Tender Medallions are cut from the Beef Shoulder Tender Petite Roast, a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. It is then cut crosswise into 3/4-inch thick medallions.
Nutrition information per serving: 465 calories; 23 g fat; 151 mg cholesterol; 23 mg sodium; 5 g carbohydrate; 56 g protein; 12.5 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.6 mg iron; 10.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.