Steak Diane with Mushroom Sauce (Printable Version)
Tender seared steaks paired with a rich, brandy-infused creamy mushroom sauce.
# What You Need:
→ Steaks
01 - 4 beef tenderloin steaks (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 It:
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 in a large skillet over medium-high heat until shimmering. Place steaks in the pan and sear for 3 to 4 minutes per side for medium-rare doneness, adjusting time to preference. Transfer steaks to a warm plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add butter to the skillet and let 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 to the pan, stirring to combine with the mushroom mixture.
06 - Carefully pour in brandy or cognac. If desired, carefully ignite with a long kitchen match to flambé and burn off alcohol. Exercise extreme caution when performing this step.
07 - Pour in beef broth and let simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
08 - Stir in heavy cream and continue simmering until sauce thickens slightly, about 2 to 3 minutes.
09 - Return steaks and any accumulated juices to the skillet. Spoon the creamy mushroom sauce generously over the steaks and heat through for 1 minute. Garnish with fresh chopped parsley and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in the same pan you cooked the steaks in, meaning every drop of flavor gets used and cleanup is surprisingly minimal
- Restaurant quality elegance that feels incredibly indulgent but takes less than 40 minutes from start to finish
02 -
- Never skip resting the steaks, even for 5 minutes, or all those juices will end up on your cutting board instead of in your meat
- The sauce will continue thickening off the heat, so pull it a minute earlier than you think is necessary
03 -
- If your sauce breaks or looks curdled, whisk in a teaspoon of cold butter off the heat and it will emulsify back to silky smooth
- Room temperature cream incorporates more smoothly into hot sauces without risk of separating