Cast Iron Skillet Steak Diane
Plain and simple this beef dish is easy to prepare and can be served up in a number of different ways.
Servings: 2
Calories: 285kcal
Ingredients
- 2 ea bacon wrapped tenderloins About 6 oz
- 8 oz fresh sliced mushrooms
- 1 can cream of mushroom soup
- 1/4 cup red wine
- 2 bunches green onions
- 2 tbsp butter
- 1 tbsp EVOO
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire Sauce
- 1 cup rice
- 2 cups water
- 1 ea Roma Tomato sliced
Instructions
- Add rice to water in a sauce pan and bring to boil. Cover and reduce heat to simmer for 20 minutes.
- Heat butter in Cast Iron Skillet over medium heat until melted. Add oil and heat untill hot.
- Brown Fillets on both sides about 4 minutes per side.
- Remove fillets from pan and set aside.
- Add mushrooms and onions to pan and cook till mushrooms are soft.
- De-Glaze with wine combining pan drippings and scrapping any residue.
- Add cream of mushroom soup and stir till thoroughly combined.
- Return meat to pan, reduce heat, and simmer till steak is at desired doneness.
- Add rice to bowl and scoop some pan gravy on top.
- Slice meat and top rice.
- Add more of the pan gravy with mushrooms on top of the meat.
- Garnish with sliced tomatoes and onions. Serve.
Notes
[nutrition-label]
Nutrition
Calories: 285kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 790mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin C: 5.8mg | Calcium: 30mg | Iron: 3.4mg