Steak Diane with Mushroom Sauce (Printer-Friendly)
Tender beef steaks seared to perfection with a rich mushroom and brandy cream sauce.
# What You'll Need:
→ 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 It:
01 - Pat steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3–4 minutes per side for medium-rare doneness, or adjust timing 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 same skillet and melt. Add sliced mushrooms and sauté until golden brown and moisture has evaporated, 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 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 during this step. Alternatively, simply simmer for 1 minute to evaporate alcohol.
07 - Pour in beef broth and simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
08 - Stir in heavy cream and continue simmering until sauce thickens slightly and coats the back of a spoon, 2–3 minutes.
09 - Return steaks and any accumulated juices to the skillet. Spoon sauce generously over steaks and heat through for 1 minute. Sprinkle with fresh chopped parsley and serve immediately.
# Expert Advice:
01 -
- The combination of tender beef and brandy infused cream sauce tastes like something from a high end restaurant but comes together in under 40 minutes
- This dish turns an ordinary dinner into an occasion perfect for date nights or dinner parties
02 -
- Letting the steaks rest after searing is crucial, or they will lose those precious juices when you cut into them
- The sauce will continue thickening off the heat, so remove it from the pan while it still looks slightly thinner than you want
03 -
- Room temperature steaks sear more evenly, so take them out of the fridge 30 minutes before cooking
- Warm your serving plates in a low oven for 5 minutes so the sauce stays silky until the very last bite