Steak Diane with Mushrooms (Print Version)
Tender beef steaks served with a rich, creamy mushroom and brandy sauce.
# What You’ll Need:
→ Steaks
01 - 4 beef tenderloin steaks (about 6 oz each, 1-inch thick)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Mushroom Sauce
05 - 2 tablespoons unsalted butter
06 - 8 oz cremini or white mushrooms, thinly sliced
07 - 2 shallots, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon Dijon mustard
10 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
11 - ¼ cup brandy or cognac
12 - ½ cup beef broth
13 - ½ cup heavy cream
14 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Pat steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place steaks in the pan and sear for 3-4 minutes per side for medium-rare doneness, or adjust timing to your preference. Transfer steaks to a clean plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add butter to the same 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 skillet, stirring to incorporate with the mushrooms and aromatics.
06 - Carefully pour in brandy or cognac. If desired, carefully ignite with a long match to flambé and burn off the 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 the sauce thickens slightly, about 2-3 minutes.
09 - Return steaks and any accumulated juices to the skillet. Spoon the creamy mushroom sauce over the steaks and heat through for 1 minute. Sprinkle with fresh chopped parsley and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something you would order at a fancy restaurant
- Leftovers reheat beautifully and somehow taste even better the next day
02 -
- The sauce thickens quickly once you add the cream, so keep a close eye on it
- If you are nervous about flambéing, just skip that step and let the brandy simmer for a minute instead
03 -
- Do not crowd the pan when searing, or the steaks will steam instead of develop that nice crust
- If the sauce gets too thick, add a splash more broth or cream to loosen it back up