Steak Diane

Ingredients:

• 4 center-cut beef tenderloin medallions (3 oz. each), trimmed of all visible fat
• salt
• coarsely ground black pepper
• 1/4 cup + 1 tbsp trans-free margarine
• 1/4 cup finely chopped shallots
• 1/4 cup mushroom caps, sliced 1/8" thick
• 1/8 tsp minced garlic
• 1 tsp mustard powder
• 1 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 1 tbsp fresh chives

Makes 4 Servings

1. Place each steak, one at a time, between 2 pieces of waxed paper. Starting in the center and working your way to the outside, pound the steaks with a meat mallet until 1/2" thick. Dry the steaks with paper towels, then sprinkle with salt and pepper.
2. In a large chaffing dish over medium heat, melt 3 tbsp of the margarine. Increase the heat to medium-high and cook each steak for 2 minutes on each side. Remove to a plate.
3. Melt the remaining 2 tbsp margarine. Add the shallots, mushroom caps, and garlic and cook, stirring, for 1 minute. Add the mustard powder and Worcestershire sauce and mix well. Return the steaks to the pan, and cook until desired doneness. Place the steaks on warm serving plates. Add the lemon juice, parsley and chives to the pan and mix thoroughly. Cook for 30 seconds, or until just warm. pour the sauce evenly over the steaks.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this dish last week and my mother and I did not like this dish. I'm not a fan of mushrooms and there were too many things at once in this dish. I wouldn't recommend making this dish or cooking mushrooms with steak.