less-butter steak diane

Ingredients

• Servings: 4
• 1/2 cup beef broth
• 1/2 cup dry red
• 1 1/2 cups sliced mushrooms
• 1/4 cup finely chopped shallot
• 3 cloves garlic, crushed
• 3 teaspoons fresh lemon juice
• 3 teaspoons worcestershire sauce
• 1/4 teaspoon salt, or to taste
• 1 pinch ground black pepper, or to taste
• 2 teaspoons chopped fresh parsley
• 2 teaspoons all-purpose flour
• 1 tablespoon butter
• 1 pound trimmed beef tenderloin, slightly pounded

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• pour the beef broth and into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and worcestershire sauce. simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. season to taste with salt and pepper.
• skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. whisk in the flour and blend to make a smooth paste. stir the flour mixture into the mushroom mixture. cook and stir as sauce thickens. repeat as desired , adding small amounts of more flour to make a thicker sauce. stir in the parsley. pour the sauce into a pan, and keep warm until needed.
• using the same skillet, melt the butter over medium heat. place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. serve with mushroom sauce.