DALLAS STEAKS RECIPES

Name: Tenderloin Steak Diane
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 beef tenderloin steaks (6 ounces each); 1 teaspoon steak seasoning; 2 tablespoons butter; 1 cup sliced fresh mushrooms; 1/2 cup reduced-sodium beef broth; 1/4 cup heavy whipping cream; 1 tablespoon steak sauce; 1 teaspoon garlic salt with parsley; 1 teaspoon minced chives

TENDERLOIN STEAK DIANE RECIPE: HOW TO MAKE IT

Tenderloin Steak Diane Recipe: How to Make It image

Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 beef tenderloin steaks (6 ounces each)
1 teaspoon steak seasoning
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup reduced-sodium beef broth
1/4 cup heavy whipping cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives

Steps:

Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.

Nutrition Facts : Calories 358 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 37g protein.

ANTONI POROWSKI'S CAULIFLOWER STEAKS WITH TURMERIC AND ...

Antoni Porowski's Cauliflower Steaks with Turmeric and ... image

Who has impeccable taste in graphic tees, a penchant for guacamole, a soul-piercing gaze and, as of today, a shiny new cookbook? Queer Eye’s resident food expert Antoni Porowski is who. Antoni in the Kitchen reads a lot like his memoir: Think healthy, approachable...

Provided by PureWow Editors

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 3 servings

Number Of Ingredients 13

Ingredients

1 large head cauliflower (about 1½ pounds)
¼ cup olive oil
2 teaspoons ground turmeric
¼ teaspoon kosher salt
3 tablespoons finely chopped tender fresh cilantro stems
2 tablespoons gochujang
2 tablespoons fresh lime juice (from 1 large lime)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
Pinch of kosher salt
4 large Medjool dates, pitted and thinly sliced lengthwise
½ cup loosely packed fresh cilantro leaves
3 tablespoons roasted salted almonds, preferably Marcona

Steps:

1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425�F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three �-inch-thick steak-like slices. The rest will fall apart, but that's OK?it will still taste great. 2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes. 3. Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined. 4. Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.

Nutrition Facts : Calories 423 calories, CarbohydrateContent 44 grams carbohydrate, FatContent 27 grams fat, ProteinContent 8 grams protein, SugarContent 29 grams sugar

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