Steak Diane with Mushrooms (Printable)

Tender beef tenderloin with creamy mushroom and cognac sauce. An elegant, romantic main course prepared in just 35 minutes.

# What You Need:

→ Meats

01 - 2 beef tenderloin steaks, 6 ounces each, 1 inch thick

→ Vegetables

02 - 1 cup cremini or button mushrooms, thinly sliced
03 - 2 tablespoons shallots, finely minced
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh parsley, chopped

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons heavy cream

→ Liquids

08 - 2 tablespoons cognac or brandy
09 - 1/4 cup low-sodium beef stock

→ Pantry

10 - 2 teaspoons Dijon mustard
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon olive oil
13 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
03 - Add steaks to the hot skillet and sear for 2-3 minutes per side to achieve medium-rare doneness. Adjust timing according to preference. Transfer steaks to a plate and tent loosely with aluminum foil.
04 - Reduce heat to medium. Add minced shallots and garlic to the skillet. Sauté for 1 minute until fragrant.
05 - Add sliced mushrooms to the skillet and cook for 3-4 minutes until golden and softened, stirring occasionally.
06 - Pour cognac into the skillet. Carefully ignite with a long lighter if desired, or allow to bubble for 1-2 minutes to cook off the alcohol.
07 - Stir in Dijon mustard and Worcestershire sauce until well combined.
08 - Pour in beef stock and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the sauce by half, approximately 2-3 minutes.
09 - Stir in heavy cream and remaining 1 tablespoon butter. Simmer for 1 minute until the sauce achieves a light thickened consistency.
10 - Return steaks and any accumulated juices to the pan. Spoon sauce and mushrooms over the steaks. Simmer for 1-2 minutes to warm through.
11 - Transfer steaks to serving plates. Spoon remaining sauce and mushrooms over top. Garnish with fresh chopped parsley and serve immediately.

# Helpful Tips:

01 -
  • The sauce creates this incredible flavor bomb that had my brother licking his plate when he thought nobody was watching.
  • Its surprisingly quick to prepare but looks and tastes like something that took all day, perfect for impressing someone special without sweating in the kitchen for hours.
02 -
  • I once overcooked perfect tenderloin steaks by leaving them in the sauce too long at the end, so now I always undercook them slightly during the initial sear to account for that final warmup.
  • After scorching my first batch of shallots and garlic, I learned to lower the heat considerably after removing the steaks, as the pan retains intense heat that can burn these delicate aromatics in seconds.
03 -
  • After much trial and error, Ive learned that letting the steaks rest at room temperature for 20 minutes before cooking allows for more even cooking and a better sear.
  • The secret to getting that restaurant-quality consistency in the sauce is adding the cold butter at the very end with the heat turned off, swirling rather than stirring to create a silky emulsion.

Return