Beef Steak Diane

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junio 3, 2015

This recipe for Beef Steak Diane is a steak-house classic that's guaranteed to impress!
[timer length=25]25 Minutes[/timer]

  • Cook: 25 mins
  • 25 mins

    25 mins

  • Productos: 4 Servings


2 tbsp (30 mL) butter

1 lemon, cut into 6 wedges

1 lb (500 g) Beef Grilling Medallions (Strip Loin, Rib Eye, Top Sirloin), 1-inch (2.5 cm) thick or 4 Beef Tenderloin Steaks

2 shallots or green onions, chopped

1 tbsp (15 mL) chopped fresh parsley

1 tbsp (15 mL) tomato paste

1 tbsp (15 mL) Worcestershire

1 tbsp (15 mL) steak sauce

1 tbsp (15 mL) sherry

¼ cup (50 mL) cognac or brandy

Salt and pepper to taste


Melt butter in skillet over medium heat. Using fork, rub lemon around side and bottom of pan, squeezing juice into butter.

Add Add Medallions to butter and sear on both sides. Add onions, parsley, Worcestershire and steak sauce; cook Medallions for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Add sherry and season sauce with salt and pepper to taste.

Microwave cognac in 1-cup (250 mL) microwaveable glass measure on High for 30 seconds or until warm. Carefully ignite with match. While flaming, pour over Medallions. Serve Medallions immediately with sauce. Garnish with remaining lemon wedges.

Cook's Notes: You can use any 1-inch (2.5 cm) thick Grilling Steak that has been cut into 4 portions instead of Grilling Medallions.
A good source of Iron (24% RDI) and an excellent source of Zinc (46% RDI).


Información nutricional

Proteínas25 g
Grasas Totales15 g
Total Carbohydrates6.3 g