Tenderloin Steak Diane Recipes

STEAK DIANE

Steps:

• Pairs well with: cabernet
• Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
• Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
• To serve, place a steak on each plate and pour the sauce over the steak.

TENDERLOIN STEAK DIANE

Steps:

• Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.

STEAK DIANE

Steps:

• Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.

NEW-STYLE STEAK DIANE

Steps:

• Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking.
• Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside.
• Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside.
• Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest.
• Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve.

BAKED BEEF TENDERLOIN WITH DIANE SAUCE

Steps:

• Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
• Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
• Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
• To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. , Melt butter in a large skillet over medium heat; cook pork until a thermometer reads 145°, 3-4 minutes on each side. Remove to a serving platter and keep warm. , To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley.

SOUTH BEACH STEAK DIANE

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.