Steak Diane

This recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.

Yield: 6 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)

Ingredients

• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 6  (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 1  teaspoon  butter
• 1/2  cup  finely chopped shallots
• 1/3  cup  water
• 2  tablespoons  Worcestershire sauce
• 1 1/2  tablespoons  fresh lemon juice
• 1 1/2  tablespoons  dry sherry
• 2  tablespoons  chopped fresh parsley

Preparation

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

Nutritional Information

Calories:

197 (40% from fat)

Fat:

8.7g (sat 3.3g,mono 3.3g,poly 0.3g)

Protein:

24.2g

Carbohydrate:

3.8g

Fiber:

0.1g

Cholesterol:

73mg

Iron:

3.5mg

Sodium:

312mg

Calcium:

18mg