Post by stacy (FINALLY back!) on Sept 16, 2009 11:55:40 GMT -5
This is the last thing Paula Dean prepared today that I really liked and thought it would be a cinch to prepare. This version doesn't have the alcohol that traditional Steak Diane has, but the taste is similar and takes very little time to prepare. This is a dish that can be prepared in under 5 minutes, depending on the wellness preference you have for your meat. And I thought this was an interesting fact as well...Diane was a hunter and this dish was originally prepared with wild game. Feel free to substitute the beef tenderloin with venison, elk, moose, etc. if you want to try something on the "wild side". Enjoy!
1 stick butter
1 container of garden mushrooms
1 pound beef tenderloin, sliced thin
1 tablespoon fresh parsley, chopped
1 teaspoon minced garlic
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons chopped onion
salt and pepper to taste
Melt 1/2 stick butter in skillet. Add 6 garden mushrooms thinly sliced. You can add as many mushrooms as you like, depending on your taste. Saute for a few minutes until slightly translucent. Pour into bowl and set aside. To the skillet, then add the sliced beef tenderloin. Cook on each side about 1 minute for medium rare, or however long you like until the tenderloin slices are done to your liking. Only turn the steaks one time during cooking. Remove steaks to a serving platter. In the skillet, add 2 tablespoons of butter, then add the mushroom mixture you prepared earlier, then add 2 tablespoons diced onions, a pinch of salt, a pinch of pepper, 1 teaspoon of Worcestershire sauce, 1 teaspoon lemon juice, 1 tablespoon chopped fresh parsley, and 1 teaspoon of minced garlic. Saute stirring frequently to get the drippings of the steak mixed well into the ingredients. When onions are tender, remove from heat and pour mixture over the steaks on the platter.
Easy Steak Diane
1 stick butter
1 container of garden mushrooms
1 pound beef tenderloin, sliced thin
1 tablespoon fresh parsley, chopped
1 teaspoon minced garlic
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons chopped onion
salt and pepper to taste
Melt 1/2 stick butter in skillet. Add 6 garden mushrooms thinly sliced. You can add as many mushrooms as you like, depending on your taste. Saute for a few minutes until slightly translucent. Pour into bowl and set aside. To the skillet, then add the sliced beef tenderloin. Cook on each side about 1 minute for medium rare, or however long you like until the tenderloin slices are done to your liking. Only turn the steaks one time during cooking. Remove steaks to a serving platter. In the skillet, add 2 tablespoons of butter, then add the mushroom mixture you prepared earlier, then add 2 tablespoons diced onions, a pinch of salt, a pinch of pepper, 1 teaspoon of Worcestershire sauce, 1 teaspoon lemon juice, 1 tablespoon chopped fresh parsley, and 1 teaspoon of minced garlic. Saute stirring frequently to get the drippings of the steak mixed well into the ingredients. When onions are tender, remove from heat and pour mixture over the steaks on the platter.