Steak Diane with Mushroom Sauce (Print View)
Tender beef steaks paired with a creamy mushroom and brandy sauce for a rich, classic dish.
# Ingredient List:
→ Steaks
01 - 4 (6 oz) beef tenderloin or sirloin steaks, 1-inch thick
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 1 tbsp unsalted butter
→ Mushroom Sauce
06 - 2 tbsp unsalted butter
07 - 8 oz cremini or button mushrooms, thinly sliced
08 - 2 shallots, finely diced
09 - 2 garlic cloves, minced
10 - 1 tbsp Dijon mustard
11 - ¼ cup brandy or cognac
12 - ½ cup beef broth
13 - ½ cup heavy cream
14 - 1 tbsp Worcestershire sauce
15 - 2 tbsp fresh parsley, finely chopped
# How to Make:
01 - Pat steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing gently to adhere.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add steaks and sear for 2–3 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Add sliced mushrooms and sauté for 3–4 minutes, stirring occasionally, until softened and lightly browned.
04 - Add diced shallots and minced garlic to the mushrooms. Cook for 1 minute, stirring constantly, until fragrant and shallots begin to translucent.
05 - Stir in Dijon mustard, then carefully pour in brandy. Let simmer for 1–2 minutes, allowing alcohol to reduce slightly and cook off, scraping up any browned bits from the pan bottom.
06 - Pour in beef broth, Worcestershire sauce, and heavy cream. Simmer for 3–5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Return steaks and any accumulated juices to the skillet. Spoon sauce generously over the steaks. Cook for 1–2 minutes just to heat through. Sprinkle with fresh parsley and serve immediately with extra sauce on the side.
# Expert Advice:
01 -
- The restaurant quality sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect for dinner parties because most of the work happens in one pan and looks incredibly impressive
02 -
- Let your steaks come to room temperature for about 20 minutes before cooking or they will not sear properly
- The sauce will continue thickening off the heat so do not reduce it too much in the pan
03 -
- Do not crowd the pan with steaks or they will steam instead of sear
- The sauce is done when it coats the back of a spoon and leaves a clear trail