Steak Diane with Mushroom Sauce (Printable Version)
Tender seared steaks topped with rich, creamy mushroom and brandy sauce for an elevating main dish.
# What You'll Need:
→ Steaks
01 - 4 (6 oz) beef tenderloin or sirloin steaks, 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
# Directions:
01 - Pat steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
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, or until desired doneness is achieved. Remove steaks to a plate and tent loosely with aluminum foil.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add sliced mushrooms and sauté for 3-4 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 fragrant and shallots become translucent.
05 - Stir in Dijon mustard until well combined. Carefully pour in brandy or cognac. Let mixture simmer for 1-2 minutes, stirring occasionally, until slightly reduced and alcohol aroma dissipates.
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 accumulated juices to the skillet. Spoon sauce generously over steaks. Cook for 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately with extra sauce on the side.
# Expert Hints:
01 -
- The sauce develops incredible depth from brandy that gets flambeed right in the pan
- Everything comes together in one skillet, meaning less cleanup and more flavor
02 -
- Cold steaks stick to hot pans, so let your meat sit at room temperature for 30 minutes before cooking
- The sauce continues thickening off heat, so pull it a minute early if you want it thinner
03 -
- Let the brandy reduce almost completely before adding the cream for the most concentrated flavor
- A splash of the pasta water from your mashed potatoes thins the sauce perfectly if needed