Steak Diane
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- 4 (6-ounce) beef tenderloin steaks (room temperature)
- 2 tsp kosher salt (divided)
- 2 tsp freshly ground black pepper (divided)
- 2 tbsp olive oil (divided)
- 2 tbsp unsalted butter (divided)
- 1 large shallot (thinly sliced)
- 1 large clove garlic (minced)
- 6 oz cremini mushrooms (sliced 1/4-inch thick)
- 1/3 cup Cognac or brandy
- 1/2 cup beef broth or stock
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tsp tomato paste
- 1/3 cup heavy cream
- 1/3 cup fresh parsley leaves (finely chopped)
- Prep beef: Pound steaks to 1-inch thickness. Season evenly with half the salt and pepper.
- Sear steaks: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Brown meat: Sear steaks for 3 minutes per side until browned. Transfer to a plate.
- Sauté aromatics: Add remaining oil, butter, shallots, garlic, and mushrooms to the same skillet. Sauté until soft and browned.
- Deglaze pan: Pour in Cognac. Allow the liquid to simmer and reduce by half while scraping up any browned bits from the bottom of the pan.
- Build sauce: Whisk in beef broth, Dijon mustard, Worcestershire sauce, and tomato paste. Bring to a simmer.
- Thicken cream: Stir in heavy cream and remaining salt and pepper. Simmer until sauce thickens slightly.
- Finish dish: Return steaks and accumulated juices to the skillet. Warm through for 1 to 2 minutes.
- Serve hot: Garnish immediately with chopped parsley and spoon sauce over the meat.
- Fire Safety: To prevent flare-ups, always remove the pan from the heat source before pouring in the Cognac or brandy.
- Mushroom swap: White button mushrooms work perfectly fine if cremini mushrooms are unavailable.
- Meat temperature: Bring steaks to room temperature 30 minutes before cooking to ensure even searing.
Adjust Servings:
💰 Estimated Total Cost: $38.00