Steak Diane mushroom sauce (Printable)

Tender pan-seared beef with a creamy, brandy mushroom sauce, ideal for elegant meals.

# What You Need:

→ For the Steaks

01 - 4 beef tenderloin steaks (about 6 oz each, 1-inch thick)
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 1 tbsp unsalted butter

→ For the Diane Mushroom Sauce

06 - 2 tbsp unsalted butter
07 - 8 oz cremini or white mushrooms, thinly sliced
08 - 2 shallots, finely minced
09 - 2 garlic cloves, minced
10 - 1 tsp Worcestershire sauce
11 - 2 tsp Dijon mustard
12 - 1/4 cup brandy or cognac
13 - 1/2 cup beef broth
14 - 1/3 cup heavy cream
15 - 2 tbsp fresh parsley, finely chopped
16 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Pat steaks dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.
03 - Add steaks to the hot skillet and sear for 2 to 3 minutes per side for medium-rare doneness, adjusting time for your preference.
04 - Transfer steaks to a warm plate and tent loosely with aluminum foil to rest while preparing the sauce.
05 - Reduce heat to medium. Add 2 tablespoons butter to the same skillet and sauté sliced mushrooms for 3 to 4 minutes until golden brown.
06 - Add minced shallots and garlic to the mushrooms; cook for 1 to 2 minutes until fragrant and softened.
07 - Stir in Worcestershire sauce and Dijon mustard, mixing thoroughly to combine flavors.
08 - Carefully pour in brandy or cognac. Optionally flambé by igniting the alcohol (use extreme caution) or simply simmer for 1 minute to reduce.
09 - Add beef broth and simmer for 2 minutes, allowing the flavors to meld and liquid to reduce slightly.
10 - Stir in heavy cream and cook for 2 to 3 minutes until the sauce thickens and coats the back of a spoon.
11 - Taste and adjust seasoning with salt and freshly ground black pepper as needed.
12 - Return steaks and any accumulated juices to the pan, spoon sauce over the top, and simmer gently for 1 minute to warm through. Sprinkle with fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan you cooked the steaks in, meaning every bit of flavor gets used and cleanup is surprisingly manageable
  • Its one of those dishes that looks incredibly impressive on the plate but only takes about 35 minutes from start to finish
02 -
  • Dont crowd the pan when searing the steaks or theyll steam instead of develop that gorgeous crust. Work in batches if your skillet is small.
  • The sauce will continue to thicken off the heat, so pull it a minute before you think its done. It should be slightly thinner than you want the final consistency.
03 -
  • Let the steaks rest for at least 5 minutes before serving so the juices redistribute throughout the meat
  • A splash of lemon juice right at the end brightens everything and cuts through the richness

Return