Steak Diane from Cooking Light
This recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1 teaspoon butter
1/2 cup finely chopped shallots
1/3 cup water
2 tablespoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
Yield: 6 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)
NUTRITION PER SERVING:
CALORIES 197(40% from fat); FAT 8.7g (sat 3.3g,mono 3.3g,poly 0.3g); PROTEIN 24.2g; CHOLESTEROL 73mg; CALCIUM 18mg; SODIUM 312mg; FIBER 0.1g; IRON 3.5mg; CARBOHYDRATE 3.8g