Steak Diane with Mushroom Sauce (Print Version)
Tender seared steaks with a rich mushroom and brandy sauce, perfect for a hearty main course.
# 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
# Steps:
01 - Pat steaks completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing gently to adhere.
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 to 3 minutes per side for medium-rare, or until internal temperature reaches 130°F. 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 to 4 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
04 - Add diced shallots and minced garlic to the mushrooms. Cook for 1 minute, stirring constantly, until shallots are translucent and garlic is fragrant. Do not let garlic brown.
05 - Stir in Dijon mustard until well combined. Carefully pour in brandy or cognac (away from heat source if using gas). Let simmer for 1 to 2 minutes, stirring occasionally, until alcohol reduces slightly and raw smell dissipates.
06 - Pour in beef broth, Worcestershire sauce, and heavy cream. Stir to combine and scrape up any browned bits from the bottom of the skillet. Simmer for 3 to 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Return rested steaks and any accumulated juices to the skillet. Spoon sauce generously over steaks. Cook for 1 to 2 minutes just to heat through. Sprinkle with fresh parsley and serve immediately with extra sauce on the side.
# Expert Tips:
01 -
- Creates that steakhouse experience at home with surprisingly little effort
- The creamy brandy-mushroom sauce is the kind of thing you'll want to put on everything
02 -
- Letting the steaks come to room temperature before cooking helps them sear evenly
- Don't rush the sauce reduction step, this is where all the flavor concentrates
03 -
- Use a skillet that's large enough to hold all steaks without crowding, or sear in batches
- If the sauce gets too thick, a splash more beef broth brings it back to perfect consistency