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Easy Beef Steak Diane

Easy Beef Steak Diane

Ingredients

  • 2 beef loin steaks, cut 1-inch thick (1-1/4 lb.)
  • 1 teaspoon lemon peel, grated
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/2 pound mushrooms, small; sliced
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon brandy, optional
  • 1/4 cup half-and-half
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce

Directions

 

Combine lemon peel and pepper; press onto steaks.

 

Heat oil in large nonstick skillet over medium. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet clean; coat with cooking spray.

 

Heat 2 teaspoons oil in large nonstick skillet over medium high. Add half of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.

 

Heat skillet over medium; add steaks and cook, turning occasionally, 12 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). Remove; keep warm.

 

Add brandy to skillet; cook and stir until browned bits in skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through.

 

 

*Recipe courtesy of Tyson