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
Scale
- 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
