Beef: It's What's For Dinner Part 2

Easy Steak Diane

The second recipe in my Beef Week set is something I really love; Steak Diane. Using a smaller, leaner cut and adding more veggies to the plate is the perfect way to keep this meal healthy without losing any flavor. The sauce was perfect and although I wasn't able to find the medallions called for, the still lean sirloin steak worked very well here. The steak was fork-tender and the seasonings right on. Yes, the kids all loved it and several of their growing tummies needed refills.

A note on steak doneness; when I was in culinary school we were taught to check for doneness in several ways. The most common is to use a thermometer to make sure the internal temperature of the meat is correct before serving. We also learned how to check by 'feel'. Although I still do it this way, I recommend using a thermometer for safety reasons. The way that meat looks inside is not always an indicator of proper doneness; a piece of beef can look 'done' and still be under temp and, likewise, a pink piece of beef may be at the proper temperature for service. Don't let color or feel fool you - go with the thermometer check. Please check www.beefitswhatsfordinner.com for more information on cooking with beef.

Remember to keep checking back for a chance to win a copy of The Healthy Beef Cookbook and a $100 gift card!


Easy Steak Diane

Total recipe time: 40 minutes
Makes 4 servings

Ingredients

1. 1 pound beef shoulder petite tender medallions, cut 3/4 inch thick
2. 2 to 3 teaspoons lemon pepper
3. 2 teaspoons olive oil
4. Chopped fresh parsley
5. 1 tablespoon olive oil
6. 8 ounces mushrooms
7. 2 tablespoons finely chopped shallots or onion
8. 2 tablespoons brandy
9. 1/2 cup whipping cream
10. 2 teaspoons Worcestershire sauce

Instructions

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels.
2. Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
3. Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired.

Fresh ingredients

Shallots and mushrooms sauteed

Searing the beef for the finished product (top of post)

Nutritional Information Per Serving

Nutrition information per serving: 465 calories; 56 g protein; 5 g carbohydrate; 23 g fat; 230 mg sodium; 151 mg cholesterol; 12.5 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.6 mg iron; 10.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Cook's Notes

Note: Beef Shoulder Tender Medallions are cut from the Beef Shoulder Tender Petite Roast, a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. It is then cut crosswise into 3/4-inch thick medallions.