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Steak Diane Recipe

Steak Diane Recipe
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★★★★★

5.2 from 15 reviews

Steak Diane is a classic, elegant dish featuring tender beef tenderloin medallions cooked in a rich and creamy mushroom sauce made with brandy, shallots, and Dijon mustard. This recipe combines simple ingredients for a flavorful meal perfect for special occasions or a luxurious weeknight dinner.

Ingredients

Scale

For the Steak:

  • 3 tablespoons butter
  • 1 1/2 lb beef tenderloin medallions, about 3/4 inch thick
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the Sauce:

  • 8 ounces Cremini mushrooms or white button mushrooms, sliced 1/4 inch thick
  • 2/3 cup finely sliced shallots
  • 3 cloves garlic, minced
  • 1/3 cup brandy
  • 1/3 cup heavy cream
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons Dijon mustard
  • 1/4 cup low-sodium beef broth
  • Fresh chopped Italian parsley for garnish

Instructions

  1. Season and Sear Steak: Lightly salt and pepper the beef tenderloin medallions. In a skillet over medium heat, melt 2 tablespoons of butter. Add the steaks and brown them well on both sides, about 3-4 minutes per side depending on thickness. Once browned, remove steaks from the skillet and place on a plate.
  2. Sauté Mushrooms and Shallots: Increase heat to medium-high and add the remaining 1 tablespoon of butter along with 1 tablespoon of olive oil to the skillet. Add the sliced mushrooms, spreading them evenly to maximize contact with the pan. Cook until golden brown, about 5-7 minutes, stirring occasionally. Add the shallots and cook for another 2 minutes, stirring frequently to soften.
  3. Add Garlic: Reduce heat to medium-low. Add minced garlic to the skillet and cook for 30 seconds, stirring continuously to avoid burning while releasing the garlic’s aroma.
  4. Deglaze with Brandy: Turn off the heat and carefully add the brandy to the skillet. Be cautious as the alcohol fumes can ignite. Ignite the brandy if desired or simply turn the heat back on medium-low and cook until the brandy reduces by half, about 2-3 minutes.
  5. Make the Sauce: Whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Allow the sauce to simmer gently for 2-3 minutes to thicken slightly. Then stir in the low-sodium beef broth and season with salt and black pepper to taste.
  6. Finish the Dish: Return the steaks to the skillet and spoon the sauce over them. Heat for 1-2 minutes until the beef is warmed through. Sprinkle freshly chopped Italian parsley on top for garnish and serve immediately.

Notes

  • Use a good quality beef tenderloin for the best texture and flavor.
  • Be very careful when adding and igniting the brandy; if unsure, skip flaming and just reduce the brandy over heat.
  • If you prefer, substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • Low-sodium beef broth helps control the salt content, but adjust seasoning according to taste.
  • Serve with mashed potatoes, buttered noodles, or a side of steamed vegetables to complement the sauce.

Nutrition

Keywords: Steak Diane, beef tenderloin, mushroom sauce, brandy steak sauce, elegant steak recipe, creamy mushroom sauce, classic steak dish

Find it online: https://recipeswithmia.com/steak-diane-recipe/