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Suggest a better descriptionSeason the beef medallions on both side with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place meat on a plate and cover to keep warm. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 200 | ||
Calories from Fat: 115 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 40mg | 12 % | |
Sodium 160mg | 6 % | |
Potassium 106.4mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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