Steak Diane
Steak Diane is a classic dish combining tender seared steaks with a rich, creamy sauce infused with mushrooms, brandy, and Dijon mustard. This restaurant-quality recipe is simple enough to prepare at home, making it perfect for special occasions or an indulgent weeknight dinner.
Equipment
- Large skillet or frying pan
- Tongs (for handling the steaks)
- Measuring cups and spoons
- Sharp knife (for chopping shallots, garlic, and parsley)
- Cutting board
- Small bowl (for holding prepped ingredients)
- Wooden spoon or silicone spatula (for stirring the sauce)
- Foil (for tenting the steaks)
- Long lighter or matches (for flambéing)
Ingredients
- 2 8-ounce filet mignon or sirloin steaks
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small shallots finely chopped
- 2 garlic cloves minced
- 8 ounces cremini or button mushrooms sliced
- 1/4 cup brandy or cognac
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley chopped (plus more for garnish)
Instructions
- Prepare the Steak: Pat the steaks dry with paper towels and season both sides generously with salt and pepper.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove the steaks and set them aside on a plate, tented with foil to keep warm.
- Sauté the Aromatics: Reduce heat to medium. Melt the butter in the same skillet, then add the shallots and garlic. Cook until softened and fragrant, about 1-2 minutes.
- Cook the Mushrooms: Stir in the sliced mushrooms and cook for 3-4 minutes until they release moisture and start to brown.
- Deglaze with Brandy: Carefully pour the brandy into the skillet. Ignite with a long lighter or match to flambé, allowing the flames to burn off naturally.
- Add Flavoring Ingredients: Stir in Worcestershire sauce and Dijon mustard, mixing them with the pan juices for 1 minute.
- Create the Sauce: Pour in the beef stock and heavy cream, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly.
- Finish with Fresh Parsley: Add the chopped parsley to the sauce and stir for a fresh, vibrant touch.
- Return the Steaks to the Skillet: Place the steaks back in the skillet, spooning sauce over them. Simmer for 1-2 minutes to warm the steaks and meld the flavors.
- Serve Immediately: Transfer the steaks to serving plates, generously spooning the Diane sauce over each steak. Garnish with additional parsley if desired.
Notes
Serve with crusty bread, mashed potatoes, or steamed vegetables to complete the meal.
For a lighter option, substitute half-and-half for heavy cream.
Ensure proper ventilation when flambéing the brandy for safety.
You can copy and paste this directly into your WP Recipe Card plugin! Let me know if you'd like any adjustments.
For a lighter option, substitute half-and-half for heavy cream.
Ensure proper ventilation when flambéing the brandy for safety.
You can copy and paste this directly into your WP Recipe Card plugin! Let me know if you'd like any adjustments.