Less-Butter Steak Diane
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Beef Broth1 cup
Red Wine (dry)1.5 cups
Mushroom (sliced)1 cup
Shallot (finely chopped)3 cloves
Garlic (crushed)3 tsps
Lemon Juice (fresh)3 tsps
Worcestershire Sauce1 tsp
Salt (to taste)1 pinch
Ground Black Pepper (to taste)2 tsps
Parsley (chopped fresh)2 tsps
All-Purpose Flour1 tbsp
ButterDirections:
1
Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce
2
Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes
3
Season to taste with salt and pepper
4
Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl
5
Whisk in the flour and blend to make a smooth paste
6
Stir the flour mixture into the mushroom mixture
7
Cook and stir as sauce thickens
8
Repeat as desired , adding small amounts of more flour to make a thicker sauce
9
Stir in the parsley
10
Pour the sauce into a pan, and keep warm until needed
11
Using the same skillet, melt the butter over medium heat
12
Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness
13
Serve with mushroom sauce