Steak Diane with Mushroom Sauce (Printer-Friendly)

Tender pan-seared beef paired with a rich brandy mushroom sauce, perfect for special dinners.

# What You'll Need:

→ For the Steaks

01 - 4 beef tenderloin steaks (about 6 oz each, 1-inch thick)
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 1 tbsp unsalted butter

→ For the Diane Mushroom Sauce

06 - 2 tbsp unsalted butter
07 - 8 oz cremini or white mushrooms, thinly sliced
08 - 2 shallots, finely minced
09 - 2 garlic cloves, minced
10 - 1 tsp Worcestershire sauce
11 - 2 tsp Dijon mustard
12 - 1/4 cup brandy or cognac
13 - 1/2 cup beef broth
14 - 1/3 cup heavy cream
15 - 2 tbsp fresh parsley, finely chopped
16 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Pat steaks completely dry with paper towels. Season both sides generously with salt and black pepper, pressing seasoning into the meat.
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 adjust time to reach desired doneness. Transfer steaks to a warm plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the same skillet. Add mushrooms and sauté for 3–4 minutes, stirring occasionally, until golden and moisture has evaporated.
04 - Add shallots and garlic to the mushrooms. Cook for 1–2 minutes until fragrant and shallots are translucent, stirring constantly to prevent burning.
05 - Stir in Worcestershire sauce and Dijon mustard, mixing thoroughly to combine with the mushroom mixture.
06 - Carefully pour in brandy or cognac. For dramatic effect, flambé by carefully igniting the alcohol (stand back and use extreme caution), or simply let it simmer for 1 minute until slightly reduced.
07 - Pour in beef broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
08 - Stir in heavy cream and cook for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
09 - Taste sauce and adjust seasoning with salt and pepper as needed. Return steaks and any accumulated juices to the pan. Spoon sauce over the steaks and simmer gently for 1 minute to warm through.
10 - Sprinkle with fresh chopped parsley and serve immediately, accompanied by additional sauce on the side.

# Expert Advice:

01 -
  • The sauce is impossibly rich and luxurious, yet comes together in the same pan you cooked the steaks in
  • Everything cooks in one skillet, which means less cleanup and more flavor in every bite
  • That moment when you add the brandy and the aroma fills the kitchen feels like pure magic
02 -
  • Never flambé near a smoke detector, under a cabinet, or wearing loose clothing that could catch fire
  • The brandy must be warm or at room temperature for the flambé to work properly
  • Letting the steaks rest prevents all those delicious juices from running out onto your plate
03 -
  • Warm your serving plates in the oven while you cook so the steak stays hot longer
  • If the sauce reduces too much, add another splash of cream to bring it back to the perfect consistency

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