Steak Diane
Yield: 4 servings
Steak Diane is a classic beef tenderloin recipe with pan-cooked steak in a rich, creamy mushroom sauce. Elegant yet simple, it's perfect for a special occasion or date-night-in, and on the table in just 40 minutes!
Ingredients
- 2 tablespoon olive oil
- 2 pounds beef tenderloin, or filet mignon
- 2 teaspoons Morton kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 tablespoons diced shallots
- 3 large cloves garlic, minced
- 8 ounces white button mushrooms or cremini mushrooms, sliced
- ¼ cup cognac or brandy
- 1 tablespoon Worcestershire sauce
- ½ cup low-sodium beef broth
- 2 tablespoons Dijon mustard
- ⅔ cup heavy cream
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Season steaks on both sides with salt and pepper.
- Heat a large skillet over medium to medium-high heat. Add olive oil. Once oil is shimmering, place steaks in the hot skillet. Add 2 tablespoons of the butter and cook the steaks for about 4-5 minutes on each side, or until they are nicely browned. Remove the steaks from the skillet and set aside on a plate.
- Turn heat down to medium/medium-low. If skillet is scorching hot, let it cool a bit, off the heat - you don't want the butter to burn. Return skillet to heat, then add the remaining butter. Once melted, add shallots and cook for 2 minutes, stirring often. Then add garlic and cook for 1 more minute, or until shallot is translucent. If the shallot and garlic start to brown, turn down the heat or lift the skillet from the heat - you only want to soften these ingredients.
- Stir in the mushrooms and cook for another 3-4 minutes, or until they are tender. If the skillet and mushrooms have a dry appearance, I add in 1-2 more tablespoons of butter.
- Slowly add the cognac to the skillet and use a wooden spoon to scrape any browned bits off the bottom of the pan. Cook for about 1-2 minutes, or until the alcohol has evaporated.
- Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet and bring the mixture to a boil. Reduce heat to low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
- Add the heavy cream to the skillet and stir to combine. Allow the sauce to simmer for 2-4 minutes to thicken. Increase the heat a bit, if needed to help with the thickening.
- Bring steaks back into the skillet and let them warm through in the sauce, about 2 minutes. Serve steaks with the pan sauce immediately, over buttermilk mashed potatoes or easy creamy mashed potatoes. Garnish with fresh parsley and/or chives. Enjoy!
Nutrition Information:
Serving: 1 Calories: 513kcal Carbohydrates: 9g Protein: 15g Fat: 42g Saturated Fat: 21g Polyunsaturated Fat: 18g Cholesterol: 114mg Sodium: 976mg Fiber: 2g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.