“Steak Diane with Mushrooms”

When you’re diabetic, eating healthy is so important. Yet you want to enjoy food that tastes great and create recipes you will want to make over and over. I have found once you understand how to count your carbs, everything seems to fall in place when preparing meals or eating out. I have enjoyed many versions of this recipe in restaurants, knowing the restaurant recipe is not as carb and calorie friendly as it could be. That’s how my recipe for Steak Diane with Mushrooms came about. Lean beef, mushrooms, onion seasoned with Worcestershire sauce and Dijon mustard to create a delicious sauce. Remember you can create awesome, restaurant quality, delicious food at home and still watch carbs and calories. Serve Steak Diane with Mushrooms along side sautéed spinach or kale and roasted potatoes. Fabulously amazing, I’m here to tell ya! Enjoy!

Steak Diane with Mushrooms

Steak Diane with Cremini Mushrooms

Nonstick cooking spray

2 beef tenderloin steaks (4 oz. each), 3/4” thick

Salt and pepper to taste

1/3 cup sliced shallots or chopped onion

4 oz. Cremini mushrooms, sliced or 1 (4 oz.) package sliced mixed wild mushrooms

1 T. Worcestershire sauce

1 T. Dijon mustard

Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add steaks; season with salt and pepper. Cook 3 minutes per sides for medium-rare or to desired doneness. Transfer to plate; cover to keep warm.

Spray same skillet with cooking spray; place over medium heat. Add shallots; cook and stir 2 minutes. Add mushrooms; cook 3 minutes, stirring frequently. Add Worcestershire sauce and mustard; cook 1 minute, stirring frequently.

Return steaks and any accumulated juices to skillet; heat through, turning once. Transfer steaks to serving plates; top with mushroom mixture.

Makes 2 servings. Calories, 239. Carbs, 10g.