Recipe Background
"Jack & Diane" is a little ditty you might know and love to listen to, but let us introduce you to a new version... one that you can eat! Jack & Diane Tenderloin Steak brings you a good-for-your-soul kind of grub that's juicy, warm, and swimming in a creamy, mushroom sauce. It's the perfect melody of flavors that your tastebuds will be ecstatic about. So, now while you listen to your favorite tune, you can have Jack & Diane Tenderloin Steak to enjoy along with it! An experience for all your senses!
"Jack & Diane" is a little ditty you might know and love to listen to, but let us introduce you to a new version... one that you can eat! Jack & Diane Tenderloin Steak brings you a good-for-your-soul kind of grub that's juicy, warm, and swimming in a creamy, mushroom sauce. It's the perfect melody of flavors that your tastebuds will be ecstatic about. So, now while you listen to your favorite tune, you can have Jack & Diane Tenderloin Steak to enjoy along with it! An experience for all your senses!
Ingredients
- 4 beef tenderloin steaks 6 ounces each
- 1 teaspoon steak seasoning
- 2 tablespoons butter
- 1 cup fresh mushrooms sliced
- 1/2 cup reduced-sodium beef broth
- 1/4 cup heavy whipping cream
- 1 tablespoon steak sauce
- 1 teaspoon garlic salt with parsley
- 1 teaspoon chives minced
Directions
- Sprinkle the steaks with the steak seasoning.
- In a large skillet, heat the butter over medium heat.
- Add the steaks to the butter and cook until the meat reaches your desired doneness, at least 145 degrees F for medium-rare, about 4-5 minutes per side. Transfer the steaks from the pan.
- Over medium-high heat, add the mushrooms to the skillet and cook, while stirring, until they are tender.
- Add the broth to the mushroom mixture and stir to loosen the browned bits from the pan.
- Stir the heavy whipping cream, the steak sauce, and the garlic salt with parsley into the mushroom mixture, bring to a boil, and cook, while stirring, until the sauce has slightly thickened, about 1-2 minutes.
- Return the steaks to the pan and cook, while turning them to coat them in the sauce, until they are heated through.
- Stir the chives into the sauce.
- Serve.
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