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Easy Steak Diane Easy Steak Diane


2 boneless top loin steaks, cut 1-inch thick (about 1 ¼ pounds)
1 teaspoon grated lemon peel
¼ teaspoon pepper

Easy Steak Diane Sauce:
1 tablespoon vegetable oil
½ pound small mushrooms, sliced
2 tablespoons shallots or green onions, finely chopped
1 tablespoon brandy (optional)
¼ cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce


1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots. Cook 3 minutes or until tender, stirring occasionally. Remove from skillet, and set aside. 2. If necessary, wipe skillet out with paper towels. Spray with cooking spray. Heat skillet over medium heat until hot. Combine lemon peel and pepper, and press onto steaks. Place steaks in skillet, and cook 12 to 15 minutes for medium-rare to medium doneness, turning occasionally. Remove, and keep warm. 3. Add brandy to skillet. Cook, stirring occasionally, until brown bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture, and heat through. Carve steaks. Serve with sauce.