Steak Diane

Ingredients · for 4 (scales to your household)

• 4 Beef tenderloin steaks not counted
• 1 teaspoon Steak seasoning $0.05
• 2 tablespoons Butter $0.40
• 1 cup Mushrooms $1.34
• 1/2 cup Reduced-sodium beef broth $0.28
• 1/4 cup Heavy whipping cream $0.60
• 1 tablespoon Steak sauce $0.18
• 1 teaspoon Garlic salt with parsley $0.14
• 1 teaspoon Chives $0.09

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Take the tenderloins out of the fridge, and let them sit at room temperature for up to 45 minutes. Pat them dry with a clean paper towel. Sprinkle the steaks with steak seasoning.
2. In a large skillet, heat the butter over medium heat. Add the steaks and cook until the meat reaches the desired doneness, about four to five minutes on each side. Remove the steaks from the pan. Editor’s Tip: If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.
3. Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.
4. Add the beef broth, stirring to loosen the browned bits from the pan. Stir in the cream, steak sauce and garlic salt. Then bring it to a boil. Cook and stir until the sauce is slightly thickened, about one to two minutes. Adjust the seasoning as needed. Editor’s Tip: If the sauce is too loose, allow the mixture to render for a few more minutes. You can also stir in a cornstarch slurry to help thicken the sauce.
5. Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.