Steak Diane Mushroom Sauce (Printable View)

Tender beef steaks served with a creamy mushroom sauce infused with brandy and fresh parsley.

# Ingredient List:

→ 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 Prepare:

01 - Pat steaks thoroughly dry with paper towels. Generously season both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, pressing seasoning into the meat.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add steaks and sear for 2–3 minutes per side for medium-rare, or adjust timing to desired doneness. Remove steaks to a warm plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the same skillet. Sauté sliced mushrooms for 3–4 minutes until golden brown and edges are caramelized.
04 - Add minced shallots and garlic to the mushrooms. Cook for 1–2 minutes until fragrant and shallots are translucent, being careful not to burn the garlic.
05 - Stir in Worcestershire sauce and Dijon mustard, mixing thoroughly to incorporate flavors into the mushroom mixture.
06 - Carefully pour in brandy or cognac. For dramatic effect, flambé by carefully igniting the alcohol (stand back and use extreme caution), or simply simmer for 1 minute until slightly reduced.
07 - Pour in beef broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
08 - Stir in heavy cream and cook for 2–3 minutes until sauce thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.
09 - Return steaks and any accumulated juices to the pan. Spoon sauce generously over the steaks and simmer gently for 1 minute just to warm through. Sprinkle with fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • The sauce alone is worth the effort, rich and velvety with that perfect hit of brandy warmth
  • Restaurant quality dinner without leaving your house or spending a fortune
  • Ready in under 40 minutes but tastes like something you'd order on a special anniversary
02 -
  • Let the steaks rest at room temperature for about 20 minutes before cooking, they'll sear more evenly and cook more predictably
  • Have all your sauce ingredients measured and ready before you start searing, everything happens fast once the steaks come out of the pan
  • The flambé step is optional and mostly for effect, the brandy reduces beautifully even without flames
03 -
  • If you don't want to use brandy, a good quality dry sherry works as a substitute and adds a slightly different but equally delicious depth
  • The sauce can be made ahead and kept warm over very low heat while you finish the steaks, just add a splash more cream if it gets too thick

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