Steak Diane with Mushroom Sauce (Printable Version)

Tender beef steaks seared and 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

# Directions:

01 - Pat steaks completely dry with paper towels, then 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. Sear steaks for 3–4 minutes per side for medium-rare, or adjust timing to reach desired doneness. Remove steaks to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add sliced mushrooms and sauté until golden brown, about 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, stirring to incorporate into the mushroom mixture.
06 - Carefully pour in brandy or cognac. If desired, carefully ignite with a long match to flambé and burn off alcohol—use extreme caution. Otherwise, let simmer for 30 seconds to evaporate some alcohol.
07 - Pour in beef broth and simmer for 2 minutes, scraping up browned bits from the bottom of the skillet with a wooden spoon.
08 - Stir in heavy cream and simmer until sauce thickens slightly and coats the back of a spoon, about 2–3 minutes.
09 - Return steaks and any accumulated juices to the skillet. Spoon sauce generously over steaks and heat through for 1 minute. Sprinkle with fresh chopped parsley and serve immediately.

# Expert Hints:

01 -
  • Its the kind of dinner that makes everyone pause and ask what smells so incredible
  • The mushroom cream sauce comes together in minutes but tastes like it simmered for hours
  • You get to play with fire literally if you are feeling brave
02 -
  • Room temperature steaks sear more evenly, so do not skip that 20 minute rest on the counter
  • Let the pan get properly hot before adding the meat, or you will not get that restaurant quality crust
  • The sauce thickens quickly once the cream goes in, so keep a close eye on it
03 -
  • Have your ingredients prepped before you start cooking, the sauce moves fast once you get going
  • If you are nervous about flambéing, just let the brandy simmer for a minute to cook off the alcohol instead

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