South Beach Steak Diane
Elevate your dinner table with the sophisticated flavors of South Beach Steak Diane, a low-carb twist on the classic French-inspired dish. Perfect for a special occasion or an indulgent night in, this recipe features perfectly seared beef tenderloin medallions paired with a rich and silky sauce made with cremini mushrooms, Dijon mustard, Worcestershire sauce, and a touch of heavy cream. Aromatic minced shallots and garlic lend depth to every bite, while fresh parsley adds a bright finish. Ready in just 35 minutes, this elegant dish is both quick and approachable. Serve it with steamed asparagus or creamy cauliflower mash for a satisfying and guilt-free meal that’s sure to impress. Keywords: Steak Diane recipe, keto-friendly steak, low-carb dinner ideas, easy steak sauce recipe, South Beach diet recipes.
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) beef tenderloin medallions
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup low-sodium beef broth
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Season the beef medallions on both sides with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef medallions and sear for 3-4 minutes per side, or until cooked to your desired doneness (130°F for medium-rare). Remove the steak from the skillet and set aside, tenting with foil to keep warm.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet.
Stir in the minced shallots and garlic, cooking for 1-2 minutes until fragrant and softened.
Add the sliced cremini mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
Stir in the Dijon mustard and Worcestershire sauce, mixing well to coat the mushrooms.
Pour in the beef broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits from cooking the steak. Simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and cook for another 1-2 minutes, allowing the sauce to thicken slightly.
Return the beef medallions to the skillet, spooning the sauce over the top to heat them through for 1-2 minutes.
Garnish with fresh parsley before serving. Serve immediately with your favorite low-carb side dish, such as steamed asparagus or cauliflower mash.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
