Steak Diane
User Reviews
4.8
18 reviews
Excellent
Steak Diane
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Steak Diane is a classic beef tenderloin recipe with pan-cooked steak in a rich, creamy mushroom sauce. Elegant yet simple, it's perfect for a special occasion or date-night-in, and on the table in just 40 minutes!
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Ingredients
- 2 tablespoon olive oil
- 2 pounds beef tenderloin or filet mignon
- 2 teaspoons kosher salt Morton brand
- 1 teaspoon black pepper freshly ground
- 4 tablespoons butter unsalted
- 3 tablespoons shallot diced
- 3 garlic minced, large cloves
- 8 ounces white button mushroom sliced, or cremini mushrooms
- ¼ cup cognac or brandy
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth low-sodium
- 2 tablespoons Dijon mustard
- ⅔ cup heavy cream
- 1 tablespoon parsley chopped, fresh, or chives
Instructions
- Season steaks on both sides with salt and pepper.
- Heat a large skillet over medium to medium-high heat. Add olive oil. Once oil is shimmering, place steaks in the hot skillet. Add 2 tablespoons of the butter and cook the steaks for about 4-5 minutes on each side, or until they are nicely browned. Remove the steaks from the skillet and set aside on a plate.
- Turn heat down to medium/medium-low. If skillet is scorching hot, let it cool a bit, off the heat - you don't want the butter to burn. Return skillet to heat, then add the remaining butter. Once melted, add shallots and cook for 2 minutes, stirring often. Then add garlic and cook for 1 more minute, or until shallot is translucent. If the shallot and garlic start to brown, turn down the heat or lift the skillet from the heat - you only want to soften these ingredients.
- Stir in the mushrooms and cook for another 3-4 minutes, or until they are tender. If the skillet and mushrooms have a dry appearance, I add in 1-2 more tablespoons of butter.
- Slowly add the cognac to the skillet and use a wooden spoon to scrape any browned bits off the bottom of the pan. Cook for about 1-2 minutes, or until the alcohol has evaporated.
- Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet and bring the mixture to a boil. Reduce heat to low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
- Add the heavy cream to the skillet and stir to combine. Allow the sauce to simmer for 2-4 minutes to thicken. Increase the heat a bit, if needed to help with the thickening.
- Bring steaks back into the skillet and let them warm through in the sauce, about 2 minutes. Serve steaks with the pan sauce immediately, over buttermilk mashed potatoes or easy creamy mashed potatoes. Garnish with fresh parsley and/or chives. Enjoy!
Nutrition Information
Show Details
Serving
1
Calories
513kcal
(26%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
42g
(65%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
18g
(106%)
Cholesterol
114mg
(38%)
Sodium
976mg
(41%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 513kcal | 26% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 114mg | 38% |
| Sodium | 976mg | 41% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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