Steak Diane Mushroom Sauce (Printable)

Pan-seared beef steaks topped with a rich, brandy-infused mushroom sauce for a flavorful main dish.

# 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

# Steps:

01 - Pat steaks thoroughly dry with paper towels. Generously season both sides of each steak with salt and freshly ground black pepper, pressing seasoning into the meat.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add steaks and sear for 2 to 3 minutes per side for medium-rare, adjusting time to reach desired doneness. Transfer steaks to a warm plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Add sliced mushrooms and sauté for 3 to 4 minutes, stirring occasionally, until golden brown and moisture has evaporated.
04 - Stir in minced shallots and garlic. Cook for 1 to 2 minutes until fragrant and shallots are translucent, being careful not to burn the garlic.
05 - Add Worcestershire sauce and Dijon mustard to the skillet, stirring thoroughly to combine with the mushroom mixture. Cook for 30 seconds to meld flavors.
06 - Carefully pour in brandy or cognac. For dramatic effect, carefully flambé by igniting the liquid with a long match (stand back and use caution). Otherwise, let simmer for 1 minute until alcohol reduces slightly.
07 - Pour in beef broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and continue cooking for 2 to 3 minutes until sauce thickens enough to coat the back of a spoon.
08 - Taste sauce and adjust seasoning with salt and pepper as needed. Return steaks and any accumulated juices to the pan. Spoon sauce over steaks and simmer gently for 1 minute to warm through. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The creamy mushroom sauce transforms simple steak into something that tastes like it came from a professional kitchen
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup
02 -
  • The steaks continue cooking while tented, so pull them slightly before your desired doneness
  • Adding cold cream to hot sauce can cause it to break, so let it come to room temperature first
03 -
  • Use room temperature cream to prevent the sauce from separating when you add it
  • Have all ingredients measured and ready before you start cooking, the sauce moves fast

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