Chef Nichol's Steak Diane Recipe
Servings: 4
Ingredients
- 4 x 4-6 ounce beef tenderloin steak
- 2 Tbsp. Flour
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- 4 Tbsp. Butter
- 1 1/2 Tbsp. Dijon mustard
- 2 Tbsp. Worcestershire Sauce
- 2 c. Mushrooms, thinly sliced
- 2 Tbsp. Chopped shallots or possibly onion
- 1/4 c. Brandy
- 1/2 c. Beef boullion
Directions
- Lb. steaks btween 2 pcs of waxed paper till 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet heat 1 Tbsp. butter. Add in steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 tsp. worcestershire sauce; set asside. In same skillet heat remaining butter.
- Add in mushrooms and shallots; saute/fry for 2 min. Add in brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir till warm.
- Return steaks to skillet and reheat for 2 min. Sprinkle with parsley if you like.
- If wanted, substitute cubed or possibly individual portions of beff round steaks, pounded.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 215 | 53% |
| Total Fat 24.14g | 30% |
| Saturated Fat 12.08g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 584mg | 24% |
| Potassium 582mg | 17% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.48g | 1% |
| Protein 32.27g | 52% |
