Date Night Steak Diane (Printable)

Tender beef medallions in creamy mushroom and mustard sauce, perfect for an elegant dinner.

# What You Need:

→ Meat

01 - 2 beef tenderloin steaks (about 6 oz each), 1-inch thick
02 - Salt and freshly ground black pepper, to taste

→ For Searing

03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter

→ Vegetables & Aromatics

05 - 1 cup cremini or button mushrooms, sliced
06 - 2 tbsp shallots, finely minced
07 - 2 cloves garlic, minced

→ Sauce

08 - 1/4 cup brandy or cognac
09 - 1/2 cup heavy cream
10 - 1 tbsp Dijon mustard
11 - 1 tsp Worcestershire sauce
12 - 1 tsp fresh lemon juice
13 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Pat both steaks thoroughly dry with paper towels. Generously season both sides of each steak with salt and freshly ground black pepper, pressing seasoning into the meat.
02 - Combine olive oil and butter in a large skillet over medium-high heat. Allow butter to melt and oil to shimmer, ensuring the pan is thoroughly hot before adding meat.
03 - Place steaks carefully in the hot skillet. Sear for 2 to 3 minutes per side for medium-rare doneness. Adjust timing according to preferred doneness. Transfer steaks to a clean plate and tent loosely with aluminum foil to rest.
04 - In the same skillet, add sliced mushrooms. Sauté for 3 to 4 minutes until golden brown, stirring occasionally. Add minced shallots and garlic; cook for 1 additional minute until fragrant, being careful not to burn the garlic.
05 - Carefully pour brandy or cognac into the skillet. If desired and using proper safety precautions, ignite with a long lighter to flambé. Allow flames to subside naturally. Let the liquid reduce by half for 1 to 2 minutes.
06 - Stir in heavy cream, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Reduce heat to medium and simmer for 2 to 3 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
07 - Return steaks and any accumulated juices from the plate to the skillet. Spoon sauce generously over the steaks. Simmer for 1 minute to rewarm the meat through. Sprinkle with chopped fresh parsley and serve immediately.

# Helpful Tips:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The creamy mustard sauce transforms ordinary steak into something youd order at a nice restaurant
02 -
  • Dry steaks sear, wet steaks steam, and the difference between a restaurant crust and a sad gray surface is just paper towels
  • Let the pan get properly hot before adding the beef, or you will miss out on the browning that creates all the flavor
03 -
  • Take the steaks out of the fridge 30 minutes before cooking so they cook evenly
  • Invest in an instant read thermometer, 130F is perfect medium rare every single time

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