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Easy Steak Diane Print Email


Makes 4 servings.

1 pound beef shoulder petite tender medallions, cut 3/4 inch thick
2 to 3 tsp lemon pepper
2 tsp olive oil
Chopped fresh parsley
1 TBS olive oil
8 ounces small mushrooms cut into 1/4-inch thick slices
2 TBS finely chopped shallots or onion
2 TBS brandy
1/2 cup whipping cream
2 tsp Worcestershire sauce

1. Heat 1 TBS 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.

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.
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