Nutritional Information
CALORIES 197
FAT 8.7g
PROTEIN 24.2g
CARBOHYDRATES 3.8g
FIBER 0.1g
CHOLESTEROL 73mg
SODIUM 312mg
IRON 3.5mg
CALCIUM 18mg


Serving size:
Serves 6 adults
Time To Cook
Cooking time: 20 minutes total.
Quick & Easy "Under 20 Minutes"
Certified Angus Beef Steak Diane
 "Keep it simple...great with an easy side of halved mini red potatoes roasted in garlic, rosemary & olive oil or plain & simple steamed asparagus."

Ingredients
  • 1/2 teaspoon salt, divided (aisle # 8)
  • 1/4 teaspoon black pepper (aisle # 8)
  • 6 beef tenderloin steaks, about 4 ounces each and trimmed about 1 inch thick.
    (service meat & seafood)
  • 1 teaspoon butter (dairy department)
  • 1/2 cup finely chopped shallots
    (produce department)
  • 1/3 cup water
  • 2 tablespoons Worcestershire sauce (aisle # 6)
  • 1 1/2 tablespoons fresh lemon juice
    (produce department)
  • 1 1/2 tablespoons dry cooking sherry (aisle # 6)
  • 2 tablespoons chopped fresh parsley
    (produce department)


Directions
  
  1. Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks.
  2. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
  3. Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally.
  4. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute.
  5. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
Final Beef Temperatures:
Rare: Very red, warm center 125 degrees
Medium: Pink, warm center 130 degrees
Well: Pink, very warm center 145 degrees and above


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