While laying in bed today with a horrible case of bronchitis, it seem like all the Food Network cooking stars were talking about Steak Diane. While I’m having a horrible time trying to breathe, this bronchitis has not affected my appetite.

From Wikipedia, the free encyclopedia: Steak Diane

Steak Diane is a culinary dish made with a cut of beef tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.

The steak is pounded flat, seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using sour cream and, often, Worcestershire Sauce. This sauce is poured over the steak prior to serving.

My favorite recipe came from Paula Dean. I will be trying this recipe as soon as I’m back in the kitchen.

Steak Diane Recipe courtesy Paula Deen

6 tablespoons butter

1/2 cup sliced mushrooms

2 tablespoons minced onion

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

2 tablespoons snipped fresh parsley leaves

1 pound beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.

Quick corn on the cob, broccoli, and a tossed salad, and your meal will be done in less than 30 minutes.  A great dish on those busy days.

My name is Betty Lynch, thank you for visiting My Country Kitchen! I love to cook for my family and friends, but I don’t always have the time. I work full time as a Legal Assistant, I also enjoy my other titles of Cooking Consultant, Cookbook Author, avid bowler with my husband, and I am involved in community and church activities.

I’m married to my best friend and we just celebrated our 18th anniversary. I’m from the old school where people showed their love and appreciation from the kitchen by cooking wonderful meals and desserts. I’ve been cooking since I was old enough to reach the stove. Believe me, NO person will leave my table hungry. As I grew into my high school years, I loved to collect and try new recipes. So having this business is a dream come true for me.

I’ve always wanted to write a cookbook, and I’m so grateful that that dream became a reality in December, 2006. “Back to the Table with My Country Kitchen” was published! I’ve already started another cookbook, so be watching as I write more and more cookbooks.

Cooking and experimenting with herbs is such a wonderful way to add flavor to your dishes. So you can imagine my excitement when I met my dear friend, Bea Kunz, of Sage Hill Farms. She offers fresh dried herbs year round! Oh, I’m in heaven every time I get a shipment from Bea!

I hope you will find this website helpful.

Blessings,

Betty Lynch

P.S Please feel free to contact me at betty@mycountrykitchen.com