Steak Diane
Catégorie: Beverage
Ingrédients
- 1 Tbsp. reduced-calorie margarine, melted
- 2 Tbsp. low-sodium Worcestershire sauce
- 3/4 lb. fresh mushrooms, sliced
- 1 c. chopped onion
- 4 (4 oz.) beef tenderloin steaks (1-inch thick)
- 1/4 c. Dijon mustard, divided
- 1/4 c. brandy
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Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 140kcalCalories
- 14.2gProtéines
- 4.44gGras
- 10.04gGlucides
- 4.94gSucres
- 0.37gSel
Instructions
1. Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot.
2. Add mushrooms and onion; saute until tender.
3. Place steaks between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
4. Spread 1 1/2 teaspoons mustard on one side of each steak.
5. Move mushroom mixture to one side of skillet. Add steaks, mustard side down.
6. Cook steaks 3 to 4 minutes over medium heat.
7. Stir mushroom mixture occasionally.
8. Spread 1 1/2 teaspoons mustard on top side of each steak; turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness.
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