Steak Diane

from Eating Well, Oct. '08

Makes 4 servings

TOTAL TIME: 35 minutes

1 pound boneless strip steak, such as top loin or New York, 3/4 to 1 inch thick, trimmed and cut into 4 portions
1/4 teaspoon freshly ground pepper, plus more to taste
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy
1 15-ounce can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
2 teaspoons Dijon mustard
1 tablespoon chopped fresh chives

1. Season steaks on both sides with 1/4 teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
2. Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
3. Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.

NUTRITION INFORMATION: Per serving: 284 calories; 11 g fat (3 g sat, 5 g mono); 52 mg cholesterol; 5 g carbohydrate; 25 g protein; 1 g fiber; 187 mg sodium; 508 mg potassium.
Nutrition bonus: Zinc (30% daily value), Potassium (15% dv).
0 Carbohydrate Servings
Exchanges: 3 medium-fat meat