Steak Diane

Dinner tonight, September 19, 2014
Simple and easy dish, always good with a steak and always a hit with the boys in the family
6 Servings

  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1 teaspoon butter
  • ½ cup finely chopped shallots
  • cup water
  • 2 tablespoons Worcestershire sauce
  • 1 ½ tablespoons fresh lemon juice
  • 1 ½ tablespoons dry sherry
  • 2 tablespoons chopped fresh parsley

1) Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

Serving size: 1 steak and 1 1/2 tablespoons sauce

note : Had so sieve the sauce because of picky family members, but really don’t !

Nutritional notes:
Calories per serving 197
Carbs per serving 3.8g

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