Steak Diane with Mushroom Sauce (Printer-Friendly)

Tender seared beef topped with creamy mushroom and brandy sauce, perfect for a flavorful main dish.

# What You'll Need:

→ Steaks

01 - 4 beef tenderloin or sirloin steaks, 6 oz each, 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 It:

01 - Pat the steaks thoroughly dry with paper towels, then 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 doneness, or adjust timing to your preference. Transfer steaks to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add remaining 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 skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Stir in Dijon mustard, then carefully pour in brandy. Let simmer for 1-2 minutes to reduce slightly and cook off the alcohol, 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, spooning sauce generously over them. 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 sauce comes together in minutes but tastes like it simmered all afternoon
  • It's the perfect date night dinner that looks impressive but is actually quite forgiving
  • Leftovers (if you somehow have any) reheat beautifully for lunch the next day
02 -
  • Let your steaks rest at room temperature for at least 20 minutes before cooking, cold steaks seize up and become tough the moment they hit hot pan
  • The sauce will continue thickening as it sits off the heat, so pull it a minute earlier than you think you need to
  • If your sauce breaks or looks curdled, whisk in a tiny splash of cold cream and it usually comes back together beautifully
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick, you need those browned bits (fond) for proper sauce flavor
  • Warm your cream slightly before adding it to the hot pan, cold cream can sometimes cause the sauce to separate

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