Description
Succulent mushroom steak diane delivers classic French-inspired comfort with rich, savory flavors dancing across each perfectly seared bite. Home chefs can quickly master this elegant dish that brings restaurant-quality excitement directly to dinner tables.
Ingredients
Scale
Main Protein:
- 2 beef tenderloin steaks (about 6 ounces/170 grams each)
Seasonings:
- Salt to taste
- Black pepper to taste
Cooking Fats and Base Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1/2 cup cremini mushrooms, thinly sliced
Flavor Enhancers:
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup brandy (optional)
- 1/4 cup beef broth
- 1/4 cup heavy cream
Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Season both steaks generously with salt and freshly ground black pepper on each side.
- Heat butter and olive oil in a large skillet over medium-high heat until butter is melted and slightly bubbling.
- Carefully place steaks into hot skillet and sear for 3-4 minutes, creating a golden-brown crust on each side for medium-rare doneness.
- Transfer steaks to a plate, loosely cover with aluminum foil to retain warmth and prevent cooling.
- In the same skillet with remaining pan drippings, add remaining butter, chopped shallots, and sliced mushrooms.
- Sauté mushroom mixture for 4 minutes, stirring occasionally until mushrooms develop a rich, caramelized color and become tender.
- Add Dijon mustard, Worcestershire sauce, and brandy, scraping skillet bottom to incorporate all flavorful browned bits.
- Simmer sauce for 1-2 minutes to concentrate flavors and reduce liquid slightly.
- Pour beef broth into skillet, bringing mixture to a gentle simmer and allowing liquid to reduce by one-third.
- Stir heavy cream into sauce, cooking for 2-3 minutes until the mixture thickens and becomes glossy.
- Return steaks to skillet, spooning sauce over meat to reheat and coat evenly.
- Garnish with freshly chopped parsley and serve immediately while sauce is hot and steaks remain juicy.
Notes
- Choose high-quality, well-marbled steaks like ribeye or New York strip for maximum flavor and tenderness.
- Pat steaks completely dry before seasoning to ensure perfect searing and beautiful golden-brown crust.
- Adjust cooking time based on steak thickness and desired doneness, using a meat thermometer for precision.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt and reduce butter quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 470
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg