Steak Diane creamy mushroom sauce (Printable Version)
Tender seared steak complemented by a rich creamy mushroom and brandy sauce for a flavorful meal.
# What You Need:
→ Steaks
01 - 4 (6 oz) beef tenderloin or sirloin steaks, about 1-inch thick
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter
→ Mushroom Sauce
06 - 2 tablespoons unsalted butter
07 - 8 oz cremini or button mushrooms, thinly sliced
08 - 2 shallots, finely diced
09 - 2 garlic cloves, minced
10 - 1 tablespoon Dijon mustard
11 - ¼ cup brandy or cognac
12 - ½ cup beef broth
13 - ½ cup heavy cream
14 - 1 tablespoon Worcestershire sauce
15 - 2 tablespoons fresh parsley, finely chopped
# How to Make It:
01 - Pat the steaks dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon 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 steaks to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Add sliced mushrooms and sauté for 3–4 minutes until softened and lightly browned.
04 - Add finely diced shallots and minced garlic to the mushrooms. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Stir in Dijon mustard, then carefully pour in brandy or cognac. Let simmer for 1–2 minutes to reduce slightly and cook off the alcohol, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
06 - Pour in beef broth, Worcestershire sauce, and heavy cream. Simmer for 3–5 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
07 - Return steaks and any accumulated juices to the skillet, spooning sauce over them. Cook for 1–2 minutes to heat through. Sprinkle with fresh parsley and serve immediately with extra sauce on the side.
# Expert Tips:
01 -
- The sauce develops layers of flavor that make any dinner feel like a special occasion
- You can achieve restaurant quality results in under 40 minutes with pantry staples
02 -
- Letting the steaks rest after searing keeps them juicy while the sauce develops
- The sauce thickens quickly near the end, so watch closely to avoid reducing too far
03 -
- Dry your steaks thoroughly for the best sear
- Use room temperature cream to prevent curdling