Steak Diane with Mushroom Sauce (Printable)

Tender beef steaks topped with a creamy mushroom sauce infused with brandy and Dijon mustard.

# What You'll 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

# Step-by-step:

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. Add steaks and sear for 2–3 minutes per side for medium-rare, or adjust timing to reach desired doneness. Transfer steaks to a warm plate and tent with foil to rest.
03 - Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Sauté sliced mushrooms for 3–4 minutes until golden brown and edges are crisp.
04 - Add minced shallots and garlic to the mushrooms; cook 1–2 minutes until fragrant and translucent, stirring frequently to prevent burning.
05 - Stir in Worcestershire sauce and Dijon mustard, mixing well to incorporate flavors into the mushroom mixture.
06 - Carefully pour in brandy or cognac. If desired, flambé by carefully igniting the alcohol (stand back and use extreme caution), or simply simmer for 1 minute until reduced slightly.
07 - Pour in beef broth and simmer for 2 minutes, allowing flavors to meld and liquid to reduce by half.
08 - Stir in heavy cream and cook until the sauce thickens slightly and coats the back of a spoon, about 2–3 minutes. Season with salt and pepper to taste.
09 - Return steaks and any accumulated juices to the pan, spoon sauce generously over the meat, and simmer gently for 1 minute to warm through. Sprinkle with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The brandy flambé moment makes you feel like a professional chef even if you are cooking in sweatpants
  • That creamy mushroom sauce is pure luxury on a Tuesday night
  • Restaurant quality results without the restaurant price tag or reservation wait
02 -
  • Letting the steaks come to room temperature for 30 minutes before cooking ensures even cooking
  • The pan must be properly hot before adding meat or you will steam instead of sear
  • Resist the urge to move the steaks while they sear for that restaurant quality crust
03 -
  • Buy the best beef you can find since this recipe relies on simple, quality ingredients
  • Half and half works if you want to lighten things up without sacrificing too much richness

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