Easy Steak Diane
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  • 1 pound McGinnis Sisters petite shoulder filet, cut 3/4 inch thick
  • 2 to 3 teaspoons lemon pepper
  • 3 teaspoons olive oil
  • chopped fresh parsley
  • SAUCE:
  • 1 tablespoon olive oil
  • 8 ounces small mushrooms, cut into 1/4 inch thick slices
  • 2 tablespoons finely chopped shallots or onions
  • 2 tablespoons brandy
  • 1/2 whipping cream
  • 2 teaspoons Worcestershire sauce
Heat 1 tablespoon oil in large non-stick skillet over medium-high 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.
Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium-high heat or until hot. Place 1/2 of beef in skillet; cook 5 to 6 minutes for medium rare to medium doneness, turning once. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
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.

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