Steak Diane

I have to intentionally pick up a cookbook these days. I have a cabinet full of them, but so many blogs to follow and recipes are pinned online. I picked up my Side By Side cookbook this week in a quest to make a frenzied grocery list, and just happened to stumble across a recipe that called for a cut of beef I had in my freezer but hadn't used yet--tenderloin. It was fast, easy, and only required me to purchase mushrooms. Sold. I messed with proportions quite a bit to suit our needs. We devoured it last night and eagerly anticipated leftovers for lunch today. It is a rich dish (meaning it contains butter, people), so it needed nothing besides some sauteed spinach and a side salad (meaning the vegetables I already had in my fridge). The sauce is so delicious that it may become a regular addition to a grilled steak of any cut whenever we need a change from A1. Yes, that's right. This foodie over here LOVES A1 on a steak. It embarrasses the heck out of my husband when I ask for it at a nice restaurant. We all have our dirty little secrets.

Steak Diane
-adapted from A Spoon Full of Sugar II, Side By Side Rochester

-6T butter
-16 oz fresh mushrooms, sliced
-1/2 cup yellow or white onion, minced
-3 cloves of garlic, minced
-4 t. fresh lemon juice
-4 t. Worcestershire sauce
-1/2 t. salt
-1/2 cup fresh parsley, minced
-1 1/2 lbs beef tenderloin steaks (I had 3 really thick steaks, so I cut them in half to make 6 thinner steaks. Do what will work for you knowing you are just going to cook these in a pan on the stove).

In a large skillet, melt 4 T butter over medium heat. Saute the mushrooms, onions, garlic, lemon juice, salt, and Worcestershire sauce until mushrooms are tender. Stir in the parsley. Pour this into a bowl and cover to keep warm. Wipe out your skillet, and melt remaining 2 T butter. Sprinkle steaks with salt and pepper and sear them until your desired degree of doneness. I cooked ours medium well, and I'd say it took me about 5 min per side. Serve topped with mushroom sauce.