Steak Diane with Mushroom Sauce (Printable)

Tender beef steaks seared and served with a luscious, brandy-infused creamy mushroom sauce.

# What You'll Need:

→ Steaks

01 - 4 beef tenderloin steaks (about 6 oz each, 1-inch thick)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp olive oil

→ Mushroom Sauce

05 - 2 tbsp unsalted butter
06 - 8 oz cremini or white mushrooms, thinly sliced
07 - 2 shallots, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tsp Dijon mustard
10 - 2 tbsp Worcestershire sauce
11 - ¼ cup brandy or cognac
12 - ½ cup beef broth
13 - ½ cup heavy cream
14 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Pat steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing gently to adhere.
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 doneness, or adjust timing to your preference. Transfer to a plate and tent loosely with aluminum foil to rest.
03 - Reduce heat to medium in the same skillet. Add butter and melt completely. Add sliced mushrooms and sauté until golden brown, approximately 5 minutes.
04 - Stir in finely 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 constantly to incorporate and coat the mushroom mixture evenly.
06 - Carefully pour in brandy or cognac. If desired, carefully ignite with a long match to flambé and burn off alcohol. Use extreme caution with open flame.
07 - Pour in beef broth and simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the skillet for maximum flavor.
08 - Stir in heavy cream and simmer until sauce thickens slightly and coats the back of a spoon, approximately 2–3 minutes.
09 - Return steaks and any accumulated juices to the skillet. Spoon sauce generously over steaks and heat through for 1 minute. Garnish with fresh chopped parsley and serve immediately.

# Cooking Tips:

01 -
  • The sauce comes together in the same pan you seared the steak in meaning every bit of flavor gets used and cleanup is surprisingly minimal
  • This is the kind of meal that makes weeknight dinners feel like an occasion without actually requiring hours of work or professional techniques
  • The brandy infused cream sauce is luxuriously rich yet balanced by the earthy mushrooms and tangy Worcestershire creating layers of flavor in every bite
02 -
  • Patting your steaks absolutely dry before seasoning is the single most important step for achieving that restaurant quality caramelized crust because moisture creates steam which prevents proper browning
  • Let your pan get properly hot before adding the steaks and resist the urge to move them around while they sear because that crust needs uninterrupted contact with the hot surface to develop properly
  • The sauce will continue thickening off the heat so pull it when it looks slightly thinner than your desired consistency to avoid ending up with something overly thick and gloppy
03 -
  • If you are nervous about flambéing simply skip it and let the brandy simmer for an extra minute to cook off the alcohol the flavor will still be delicious without the dramatic flames
  • A cast iron skillet or heavy stainless steel pan works best for this recipe because they hold heat well and create excellent fond for the sauce
  • Never wash your skillet between searing the steaks and making the sauce because those browned bits are pure concentrated flavor that make the sauce taste like it came from a professional kitchen

Go Back