Steak Diane with Mushroom Sauce (Printable)
Seared steaks with a rich mushroom and brandy sauce, perfect for a flavorful 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 - 1/2 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 - 1/4 cup brandy or cognac
12 - 1/2 cup beef broth
13 - 1/2 cup heavy cream
14 - 1 tbsp Worcestershire sauce
15 - 2 tbsp fresh parsley, finely chopped
# Directions:
01 - Pat steaks thoroughly dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
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 doneness, adjusting time for desired results. Transfer steaks to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add sliced mushrooms and sauté for 3 to 4 minutes until softened and lightly browned.
04 - Stir in diced shallots and minced garlic; cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Stir in Dijon mustard, then carefully pour in brandy. Let simmer for 1 to 2 minutes to reduce slightly and cook off the alcohol, stirring to release any browned bits from the pan bottom.
06 - Pour in beef broth, Worcestershire sauce, and heavy cream. Simmer for 3 to 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Return steaks and any accumulated juices to the skillet, spooning sauce over the meat. Cook for 1 to 2 minutes just to heat through. Sprinkle with fresh parsley and serve immediately with additional sauce on the side.
# Cooking Tips:
01 -
- Restaurant quality results without leaving your kitchen or paying steakhouse prices
- The sauce comes together in the same pan creating incredible depth of flavor from those caramelized beef juices
- Impressive enough for dinner parties but simple enough for a Tuesday night treat
02 -
- Dry steaks sear better, so take the time to pat them thoroughly with paper towels before seasoning
- Letting the meat rest before finishing in the sauce is what keeps it tender instead of tough
- The sauce will continue thickening as it sits, so remove from heat when it slightly looks thinner than desired
03 -
- Warm your plates in the oven for a few minutes before serving to keep everything at the perfect temperature
- Prep all your sauce ingredients before starting the steaks, because once you start cooking, everything moves quickly