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4.8 from 18 votes

Steak Diane

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 513 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 tablespoon olive oil
  • 2 pounds beef tenderloin, or filet mignon
  • 2 teaspoons Morton kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 3 tablespoons diced shallots
  • 3 large cloves garlic, minced
  • 8 ounces white button mushrooms or cremini mushrooms, sliced
  • ¼ cup cognac or brandy
  • 1 tablespoon Worcestershire sauce 
  • ½ cup low-sodium beef broth
  • 2 tablespoons Dijon mustard
  • ⅔ cup heavy cream
  • 1 tablespoon Chopped fresh parsley or chives

Instructions

    Cup of Yum
  1. Season steaks on both sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Serving 1 Calories 513kcal (26%) Carbohydrates 9g (3%) Protein 15g (30%) Fat 42g (65%) Saturated Fat 21g (105%) Polyunsaturated Fat 18g Cholesterol 114mg (38%) Sodium 976mg (41%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 513

% 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.