Steak Diane with Mushroom Sauce

The first time I made Steak Diane, it was for my anniversary dinner at home. I was so nervous about flambéing with brandy that I stood three feet back from the stove. Now, this restaurant-quality dish is my go-to for special occasions, and that creamy mushroom sauce never fails to impress.

Last winter, my friend Mike came over after a rough week at work. He took one bite of this steak with that velvety mushroom sauce and literally closed his eyes. Food has this way of comforting people when nothing else will, and this recipe delivers that kind of moment every single time.

Ingredients

• Beef tenderloin or sirloin steaks: These cuts stay tender and juicy when seared quickly at high heat
• Kosher salt and black pepper: Generous seasoning creates a beautiful crust on the steak
• Olive oil: High smoke point makes it perfect for the initial sear
• Unsalted butter: Adds richness and helps with browning
• Cremini or button mushrooms: They develop a meaty texture when sautéed in butter
• Shallots: Milder than onions with a subtle sweetness that complements beef perfectly
• Garlic cloves: Freshly minced releases more oils than pre-minced
• Dijon mustard: Adds a sharp tang that cuts through the rich cream
• Brandy or cognac: The secret to that steakhouse flavor we all crave
• Beef broth: Builds depth and body in the sauce base
• Heavy cream: Creates that luxurious, velvety texture
• Worcestershire sauce: Umami boost that brings everything together
• Fresh parsley: Brightens the dish and adds a pop of color

Instructions

Prep the steaks:

Pat them completely dry with paper towels so they sear rather than steam. Season generously on both sides with salt and pepper, pressing it into the meat.

Sear to perfection:

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add steaks and sear for 2 to 3 minutes per side for medium-rare. Move them to a plate and tent with foil to rest.

Build the base:

Reduce heat to medium and add 2 tablespoons butter to the same skillet. Toss in mushrooms and sauté for 3 to 4 minutes until they soften and start to brown.

Add aromatics:

Stir in shallots and garlic, cooking for just 1 minute until fragrant but not browned.

Create the sauce foundation:

Stir in Dijon mustard, then carefully pour in the brandy. Let it simmer for 1 to 2 minutes to reduce slightly and cook off the alcohol.

Finish the sauce:

Pour in beef broth, Worcestershire sauce, and heavy cream. Simmer for 3 to 5 minutes until the sauce coats the back of a spoon.

Bring it together:

Return steaks and any resting juices to the skillet, spooning sauce over them. Cook for 1 to 2 minutes just to heat through.

Service time:

Sprinkle fresh parsley over everything and serve immediately with extra sauce on the side.

Save to Pinterest

My daughter asked me to teach her how to make this last weekend. We stood side by side at the stove, and I watched her face light up when the brandy hit the pan and that aroma filled the kitchen. Some recipes are just meant to be passed down.

Choosing the Right Cut

I used to buy whatever steak was on sale until a butcher friend set me straight. For Steak Diane, you need tenderloin or a good sirloin that's at least an inch thick. Thin steaks overcook before you get that proper crust, and tougher cuts stay chewy no matter how good your sauce is.

Mastering the Sear

The sound a good steak makes when it hits a hot skillet is like music, and that sizzle means you are on the right track. Do not touch or move the meat for those first few minutes, or you will interrupt the browning process. That crust is where all the flavor lives.

Building Restaurant Quality Sauce

Professional chefs know that great sauces come from layers of flavor, and this recipe follows that same principle. The mushrooms release their umami into the butter, then the brandy deglazes all those browned bits from the bottom of the pan. Every step builds on the last one.

• Warm your plates in the oven while the sauce simmers so everything stays hot
• Taste and adjust the salt before serving, as different broths vary in sodium
• This sauce reheats beautifully over low heat with a splash of cream

Save to Pinterest

There is something deeply satisfying about making a dish that sounds fancy but comes together in under 40 minutes. Pour that second glass of wine, you have earned it.

Recipe FAQs

→ What cut of beef is best for Steak Diane?

Choose tender cuts like beef tenderloin or sirloin steak, about 1-inch thick, for optimal texture and flavor.

→ How do I sear the steaks properly?

Pat steaks dry, season with salt and pepper, then sear over medium-high heat with olive oil and butter for 2-3 minutes per side to reach medium-rare.

→ Can I substitute the brandy in the sauce?

Yes, you can omit brandy or replace it with additional beef broth for a mild, alcohol-free variation.

→ How thick should the mushroom sauce be?

Simmer the sauce until it slightly thickens, coating the back of a spoon, to beautifully complement the steaks.

→ What side dishes pair well with this dish?

Mashed potatoes, steamed vegetables, or a crisp green salad complement the rich flavors perfectly.

→ Is this dish gluten-free?

Yes, as prepared it is gluten-free, but verify that all sauces and broths used are gluten-free for sensitive diets.