Strip Steak Diane

Let goodness sizzle and simmer to savory perfection.

Makes: 4 Servings

Prep Time: 15 Minutes

Cook Time: Up to 30 Minutes

INGREDIENTS:

  • 2 Star Ranch Angus® boneless strip steaks, cut 1 to 1 1/4 inch thick
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon pepper

Sauce:

  • 1 tablespoon vegetable oil
  • 1/2 lb small mushrooms, sliced
  • 2 tablespoons finely chopped shallots or green onion
  • 1 tablespoon brandy (optional)
  • 1/4 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons Worcestershire sauce

INSTRUCTIONS:

  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.
  2. Wipe skillet out with paper towels; spray with cooking spray. Heat over medium until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
  3. Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks; serve with sauce.

Serving suggestion: Roasted fall vegetables

tip icon

Skillet/Pan-Frying TIP

Season beef (directly from the refrigerator), as desired, before placing beef in a preheated skillet (do not overcrowd). Do not add oil or water; do not cover.

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