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Simple Steak Diane
SERVES 4
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped shallots
  • ½ pound small mushrooms, sliced
  • 1 teaspoon lemon zest
  • ¼ teaspoon black pepper
  • 2 boneless top sirloin steaks, cut 1-inch thick
  • 1 tablespoon brandy (optional)
  • ¼ cup half-and-half
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce
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  1. Heat oil in a large non-stick skillet set over medium heat. Add shallots and mushrooms to skillet; cook until tender, stirring occasionally, for about 3 minutes. Remove skillet from heat; transfer shallots and mushrooms to a small bowl.
  2. To prepare steaks, combine lemon zest and black pepper; press onto steaks. Wipe out the skillet with a paper towel then spray skillet with cooking spray. Heat skillet until hot. Place steaks in skillet and cook, turning occasionally, for 12 to 15 minutes, until medium rare to medium doneness has been reached. Remove steaks from skillet and keep warm.
  3. If using, add brandy to skillet; cook and stir with a wooden spoon, loosening up any browned bits on the bottom of the skillet. Stir in half-and-half, mustard, lemon juice and Worcestershire sauce. Stir in mushroom mixture and heat through. Carve steaks, and serve with sauce. SERVES 4

 
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