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Thursday, September 3, 2015

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.

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