Paula Deen Steak Diane

Paula Deen Steak Diane is a quick beef tenderloin dinner made with buttery mushrooms, garlic and Worcestershire sauce, ready in 10 minutes. Save this easy steak dinner for weeknight dinner, Sunday dinner or the holiday table, because it's a one-skillet Southern comfort food meal that feels fancy.

Cook the mushroom sauce first and keep it warm, because the steaks only need a few minutes in the skillet. Cook them longer and the tenderloin turns gray and tough instead of juicy.

Paula cooks the steaks in the same skillet after the sauce, so they pick up the leftover butter and garlic. A small saucepan or metal bowl keeps the sauce hot without needing a second burner.

Paula Deen Steak Diane

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

350

kcal

Tender beef slices sear in butter until browned outside and juicy inside. A quick mushroom, garlic and lemon sauce spooned over the top adds a savory, buttery finish.

Ingredients

• 6 tablespoons Butter
  

• 1/2 cup sliced mushrooms
  

• 2 tablespoons minced onion
  

• 1 clove crushed garlic
  

• 1 teaspoon fresh lemon juice
  

• 1 teaspoon Worcestershire sauce
  

• 1/8 teaspoon salt
  

• 2 tablespoons snipped fresh parsley
  

• 1 lb cut into 8 slices beef tenderloin
  

Directions

• Start the sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Then add 1/2 cup sliced mushrooms, 2 tablespoons minced onion, 1 clove crushed garlic, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce and 1/8 teaspoon salt.
• Cook the mushrooms: Cook, stirring, until the mushrooms are tender. Once they soften, stir in 2 tablespoons snipped fresh parsley.
• Keep the sauce warm: Pour the sauce into a small metal bowl or saucepan and cover it. That way it stays hot while the steaks cook.
• Melt more butter: Melt the remaining 2 tablespoons butter in the same skillet. Leave the heat on medium-high so the pan is ready for the beef.
• Cook the steaks: Add the 8 slices of beef tenderloin to the skillet, about 1 pound in all. Cook over medium-high heat, turning once, for 3 to 4 minutes on each side for medium.
• Serve: Plate the steaks right away. Then spoon the warm mushroom sauce over the top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef works best for Steak Diane?

Beef tenderloin is what the recipe uses, cut into 8 slices. It cooks fast and stays tender, so it suits this quick skillet method.

Can I make the mushroom sauce ahead of time?

Yes, the sauce is cooked first anyway, so you can make it earlier in the day. Keep it covered in the fridge, then warm it gently on the stove before spooning it over the steaks.

How do I cook the steaks to medium?

Cook them over medium-high heat for 3 to 4 minutes on each side, turning only once. For rare, go a little shorter, and for well done, add a minute or two.

What can I use if I don't have fresh parsley?

Fresh parsley gives the sauce its bright finish, so it's worth buying a small bunch. In a pinch, a smaller amount of dried parsley will work, though the flavor is milder.

What's the most common mistake with Steak Diane?

Overcooking the steaks is the big one, since thin slices of tenderloin go from juicy to dry very quickly. Watch the clock, turn them once, and pull them off the heat on time.