Steak Diane

Marsha Gardner


This steak diane recipe will impress your family and guests with very little effort. A nice side dish is my Herb Roasted Potato Wedges.

pinch tips: How to Tie a Roast


1/2 tsp
kosher salt, divided
1/2 tsp
freshly ground black pepper
6-4 oz
beef tenderloin steaks (about 1 inch thick)
1 Tbsp
butter, unsalted
1/2 c
shallots, finely chopped
1/3 c
2 Tbsp
worcestershire sauce
1 1/2 Tbsp
fresh lemon juice
1 1/2 Tbsp
dry sherry
2 Tbsp
fresh snipped parsley

Directions Step-By-Step

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

About this Recipe

Course/Dish: Beef, Steaks and Chops