Steak Diane

Does anyone know who Diane is? I'd heard of this dish before but knew nothing about it. I did a little Googling and found out! It is actually named after Diana, the goddess of the hunt, because the flavors are assertive, like she is. There are several places that claim creation of the dish and it came to the height of its popularity in the 1950s and 1960s, but all that matters is, it tasted really good (even with mushrooms). 

• 5 Tbsp butter or margarine
• 1 Tbsp minced shallot
• 1 cup sliced mushrooms
• 2 6-oz tenderloin steaks
• salt and pepper to taste
• 1/4 cup beef broth
• 2 Tbsp apple juice
• 2 1/2 tsp Dijon mustard
• 1 tsp Worcestershire sauce

Heat the butter in a 10-inch skillet over medium heat until melted. Add the shallot and mix well. Cook for 1 minute. Stir in the mushrooms. Cook for 3-4 minutes or until tender, stirring constantly. Remove the mushroom mixture to a bowl with a slotted spoon, reserving the pan drippings. 

Sprinkle both sides of the steaks with salt and pepper. Cook the steaks in the reserved pan drippings over medium-high heat for 10-12 minutes for medium or until the desired degree of doneness, turning once. Remove the steaks to a platter. Cover to keep warm.

Pour a mixture of the broth, apple juice, Dijon mustard, and Worcestershire sauce into the same skillet. Stir in the mushroom mixture. Bring to a boil. Cook for 1 minute or until slightly reduced and of a sauce consistency, stirring constantly. Spoon the mushroom sauce over the steaks.

NOTE: I added 3 more tablespoons of butter to the recipe above. The original only called for 2, but then we had no "drippings" to speak of. And more butter is always more better (hehehe). 

Serves 2

Prep Time: 10 minutes
Total Time: 25 minutes

Recipe from The Pampered Chef The Kitchen is the Heart of the Home Cookbook