Wednesday, July 24, 2013

Recipe: Simple Steak Diane

Based on a recipe for "Steak Diane" in Betty Crocker's Cookbook (1974).  Serves 4.

Read the story behind this dish in Sunday Dinner for Two.


4 ounces button mushrooms
1 clove garlic
⅛ teaspoon table salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
6 tablespoons unsalted butter
fresh parsley
1 pound beef tenderloin, filet mignon, or boneless ribeye steak
Kosher salt and black pepper


  1. Clean the mushrooms and cut them into thin slices.
  2. Peel and mince onion to make 2 tablespoons of minced onion.
  3. Peel and mince the garlic or press it through a garlic press.
  4. Mince parsley to make 2 tablespoons minced parsley.
  5. In a medium skillet on medium heat, melt 4 tablespoons butter.
  6. Add mushrooms, onion, garlic, salt, lemon juice, and Worcestershire and cook until the mushrooms are tender.
  7. Reduce the heat to low and add the parsley.
  8. If necessary, cut steaks horizontally so they are about ½-inch thick.
  9. In a large skillet, melt 2 tablespoons butter over medium heat, taking care not to burn the butter.
  10. Season the steak with salt and pepper.
  11. Cook the steaks in the butter to medium, about 3 minutes per side.
  12. Serve with the warm mushroom butter sauce.
Prepare sauce ingredients: sliced mushrooms, minced onion, salt, lemon juice, Worcestershire, butter, parsley, and garlic (now shown).

Melt butter, add the remaining ingredients, and cook until the mushrooms are tender.

If needed, cut the steak in half horizontally, then season with salt and pepper.

When the mushrooms are tender, add the parsley and keep the sauce warm.

Cook the steaks in butter for about 3 minutes a side for ½-inch steaks.

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