This may be my favorite beef meal of all time. Tender, succulent beef tenderloin, enrobed in a savory, creamy sauce. The sauce is dotted with mushrooms, and seasoned with cognac, for a robust flavor. It looks, and tastes, absolutely gorgeous.
No one can deny the universal appeal of this dish. It may not be a low-calorie selection, but for a special occasion, it is absolutely perfect. I love this meal for birthdays, Mother’s or Father’s Day, or Valentine’s.
You may be wondering about mushrooms on the low-FODMAP diet. Well, I have an interesting FODMAP fact for you. Canning mushrooms helps reduce the amount of FODMAPs in the product, therefore you may enjoy them while on the Elimination phase. While it is not quite the same as the fresh variety, the convenience of canned mushrooms can’t be beat.
I also want to highlight, that the low-FODMAP diet is not a ‘diet’ to lose weight. Cream, butter, and oil may be considered low FODMAP, due to a low level of carbohydrates within. HOWEVER, fat, and rich foods may be an IBS trigger for some people. If so, you may want to skip over this recipe!
Serve this Steak Diane dinner with low-FODMAP mashed potatoes, fluffy coconut rice, lemon roasted potatoes, or with Caesar Salad.
You may also love my:
- Dr. Rachel’s Best Low-FODMAP Beef Recipes; Gluten-free
- Low-FODMAP Skillet Pork Chops; Gluten-free, Dairy-free
- Low-FODMAP Seared Scallops with Cherry Tomatoes
- ‘Family Favorite’ 30-Minute Low-FODMAP Salisbury Steak Recipe; Gluten-free, Dairy-free
- Simply the BEST Low-FODMAP Steak Marinade; Gluten-free, Vegan
- Low-FODMAP Sheet Pan Flank Steak with Kale & Potatoes; Gluten-free, Dairy-free
Or check out over 600 more low-FODMAP recipes on the blog. Gut and IBS-Friendly!
Be healthy and happy,
Rachel Pauls, MD
30-Minute Gourmet Steak Diane; Low-FODMAP, Gluten-free
A gourmet recipe for a special occasion, this low-FODMAP Steak Diane is gluten-free and absolutely amazing. IBS-friendly and ready in 30-minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: American, British
- Diet: Gluten Free
Ingredients
- Four 6-ounce beef tenderloins, pounded to 3/4″ thick
- 1 tablespoon garlic-infused olive oil*
- 1 tablespoon shallot or onion-infused oil*
- 4 ounces (113g) canned mushrooms, rinsed and drained*
- 1 tablespoon tomato paste*
- 1/3 cup (73g) cognac or brandy
- 1/2 cup low-FODMAP beef broth*
- 1/2 cup heavy cream*
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chives, or green scallion tips, minced
- 1 tablespoon flat-leaf parsley minced
- Salt and pepper to taste
Instructions
- Allow the beef to come to room temperature for 30 minutes prior to cooking, pat dry, and season well with salt and pepper
- When ready to cook, heat a large stainless steel, or cast iron pan to medium-high heat
- Add the garlic-infused oil to the pan to heat, then add the beef tenderloins
- Cook, undisturbed, for 90-120 seconds per side, then remove to a covered plate to keep warm
- To the same pan, add the onion-infused oil, then the canned, drained mushrooms. Sauté for about 2-3 minutes to brown, adjusting heat as necessary
- Next, stir in the tomato paste and stir to brown for about 1 minute
- Remove the pan from the heat and add the cognac or brandy
- Place the pan back on the heat, and turn the heat to medium-high
- Cook until the cognac is almost evaporated (~2 minutes) while deglazing the bottom of the pan (scraping up any of the tasty bits)
- Add the low-FODMAP beef broth, cream, Dijon mustard, and Worcestershire sauce
- Bring the sauce to a simmer, and cook until the sauce thickens enough to coat the back of a spoon (About 2-3 minutes)
- Taste the sauce, and season with salt and pepper to taste
- Add the beef steaks and accumulated juices back to the pan
- Cook for a short time to coat the beef in the sauce, and heat to desired doneness (internal temp of 130F for medium-rare, increase or decrease to taste)
- Garnish with chives (or scallion tips) and fresh parsley
- Serve, with your desired low-FODMAP side dishes
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
- Infused oils do not absorb the FODMAP carbohydrates, and are suitable for the Elimination phase
- One low-FODMAP serving for brandy/cognac is 30g
- One low-FODMAP serving of canned mushrooms is 75g
- Beef broths often contain added onion or garlic (natural seasonings may also contain those). Select one that is certified low-FODMAP, or make your own!
- Heavy cream is low-FODMAP in 1/4 cup servings
- Tomato paste, and Worcestershire sauce are low-FODMAP in 2 tbsp servings
- Chives, and green scallion tips contain trace FODMAPs
- The beef medallions cook very fast, about 90-120 seconds per side for medium rare. I recommend this temperature, but you may cook to your preference
