Steak Diane with Mushroom Sauce (Print View)
Tender beef steaks served with a rich, brandy-enhanced creamy mushroom sauce.
# Ingredient List:
→ Steaks
01 - 4 beef tenderloin steaks (about 6 oz each, 1-inch thick)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Mushroom Sauce
05 - 2 tbsp unsalted butter
06 - 8 oz cremini or white mushrooms, thinly sliced
07 - 2 shallots, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tsp Dijon mustard
10 - 2 tbsp Worcestershire sauce
11 - ¼ cup brandy or cognac
12 - ½ cup beef broth
13 - ½ cup heavy cream
14 - 2 tbsp fresh parsley, chopped
# How to Make:
01 - Pat steaks completely dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steaks for 3-4 minutes per side for medium-rare doneness, or adjust timing to your preference. Transfer to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add sliced mushrooms and sauté until golden brown, approximately 5 minutes.
04 - Stir in chopped shallots and minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Add Dijon mustard and Worcestershire sauce, stirring to combine and coat the vegetables evenly.
06 - Carefully pour in brandy or cognac. If desired, use a long match to carefully flambé and burn off the alcohol. Exercise extreme caution when attempting this step.
07 - Add beef broth and simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
08 - Pour in heavy cream and stir to incorporate. Simmer for 2-3 minutes until sauce thickens slightly and coats the back of a spoon.
09 - Return steaks along with any accumulated juices to the skillet. Spoon the creamy mushroom sauce over the steaks and heat through for 1 minute.
10 - Sprinkle with freshly chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- The combination of seared beef and velvety cream sauce creates restaurant quality elegance in your own kitchen
- Unlike many steakhouse dishes, this entire meal comes together in under 40 minutes
02 -
- Removing the steaks from the refrigerator 30 minutes before cooking ensures even cooking throughout
- The sauce will continue thickening as it stands, so remove from heat slightly earlier than you think
03 -
- Always use a stainless steel or cast iron skillet so you can properly scrape up the browned bits
- Warm your brandy slightly before adding it to the pan for a more dramatic and even flame