South Beach Steak Diane Recipes

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STEAK DIANE



Steak Diane image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 (3-ounce) filet mignon medallions, rinsed and patted dry
1 teaspoon Montreal steak seasoning (recommended: McCormick Grill Mates)
2 tablespoons unsalted butter
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1 cup fresh sliced mushrooms
1/4 cup cognac
1 tablespoon steak sauce (recommended: A-1)
1/4 cup heavy cream
1/4 cup low-sodium beef broth (recommended: Swanson)
1 tablespoon chives, finely chopped

Steps:

  • Season both sides of filets with steak seasoning; set aside.
  • Melt butter in a large skillet over medium-high heat. Add filets and cook for 2 minutes on one side. Turn and cook for 1 minute more. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate.
  • Remove pan from stovetop. Tip pan away from you and add cognac. With a (long match or lighter) ignite cognac, keeping pan tipped away from you at all times. When flame has burned out, return pan to stovetop. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer.
  • Return filets and any accumulated juices to pan. Coat with sauce and warm through. Stir in chives.
  • Place filets on warm plates. Spoon sauce and mushrooms over filets.

SOUTH BEACH STEAK DIANE



South Beach Steak Diane image

This main meat dish is so flavorful and delicious; you can serve this to your family or dinner guests who won't guess that they are eating a recipe out of a "diet" cookbook. This recipe can be eaten during Phase 1 of the diet. Recipe courtesy of the South Beach Diet Cookbook.

Provided by TheDancingCook

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 (3 ounce) beef tenderloin, about
5 tablespoons trans free margarine, i use smart balance
1/4 cup onion, minced
1/4 cup mushroom, sliced
1/2 teaspoon garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
2 tablespoons lemon juice
1 tablespoon dried parsley
fresh chives (to garnish) (optional)
salt
pepper

Steps:

  • Place each 3 oz piece of tenderloin between wax paper and pound with a mallet until the steak is about 1/2 inch thick.
  • Pat meat with paper towel to dry; season with salt and pepper.
  • In a large skillet, melt 3 Tbsp of the margarine and cook meat on medium to high heat for 2 minutes on each side.
  • Remove the meat from skillet onto a plate and keep warm.
  • In the same skillet, melt 2 Tbsp of margarine and saute the mushrooms, onion and garlic until veggies are semi-soft.
  • Add the mustard powder and Worcestershire, mixing well.
  • Add the meat to skillet and cook until meat is done to your liking.
  • Remove the meat and keep warm; combine lemon juice and parsley in the skillet and cook until warmed.
  • Pour sauce over the meat and garnish with chives; serve.

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