Steak Diane with Mushrooms (Printable)

Tenderloin steaks simmered in a creamy mushroom and cognac sauce for an elegant dining touch.

# What You'll Need:

→ Meats

01 - 2 beef tenderloin steaks (each about 6 oz, 1-inch thick)

→ Vegetables

02 - 1 cup cremini or button mushrooms, thinly sliced
03 - 2 tablespoons shallots, finely minced
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons heavy cream

→ Liquids

08 - 2 tablespoons cognac or brandy
09 - 1/4 cup low-sodium beef stock

→ Pantry

10 - 2 teaspoons Dijon mustard
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon olive oil
13 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add steaks and sear 2–3 minutes per side for medium-rare. Adjust time for preferred doneness. Transfer steaks to a plate and tent loosely with foil.
03 - Lower heat to medium. Add shallots and garlic to the skillet. Sauté 1 minute until fragrant.
04 - Add mushrooms and cook 3–4 minutes until golden and softened.
05 - Add cognac. Carefully ignite with a long lighter if desired, or let it bubble for 1–2 minutes to cook off alcohol.
06 - Stir in Dijon mustard and Worcestershire sauce. Pour in beef stock and bring to a simmer, scraping up browned bits from the bottom. Reduce by half, about 2–3 minutes.
07 - Stir in cream and remaining 1 tablespoon butter. Simmer 1 minute until slightly thickened.
08 - Return steaks and any accumulated juices to the pan. Spoon sauce and mushrooms over steaks. Simmer 1–2 minutes to warm through. Sprinkle with parsley and serve immediately.

# Expert Hints:

01 -
  • The pan sauce comes together in minutes but tastes like something you'd order at a fancy steakhouse
  • That dramatic moment when you flame the cognac makes everyone lean in closer
  • Leftovers (if there are any) reheat beautifully without losing that velvety texture
02 -
  • Letting the sauce reduce properly before adding cream is what prevents it from being thin and watery
  • The steaks continue cooking in the sauce so pull them from the pan slightly before your desired doneness
  • If you're nervous about flaming the cognac simply skip it though the sauce will have a slightly different character
03 -
  • Warm your plates in a low oven before serving so the sauce stays silky longer
  • Have all ingredients prepped before you start because this moves fast once the pan is hot

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