Description
Steak Diane is a classic dish featuring tender filet mignon steaks pan-seared to medium-rare and served with a rich, velvety sauce made from caramelized mushrooms, shallots, garlic, and a blend of flavorful ingredients including Dijon mustard, Worcestershire sauce, and heavy cream. This recipe delivers restaurant-quality depth of flavor and a luscious sauce perfect for serving over mashed potatoes.
Ingredients
Scale
Steaks
- 4 5-6-ounce beef tenderloin steaks (filet mignon)
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked pepper
- Unsalted butter and vegetable or canola oil for cooking
Sauce
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms, sliced ¼-inch thick
- 1 large shallot or 2 smaller/medium, minced
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 3 tablespoons flour
- 1 14.5 oz. can reduced-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon beef bouillon (base, crushed cube, or powder)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/3 cup heavy cream
- 3 tablespoons fresh parsley (or 1 teaspoon dried)
To Serve
- Mashed potatoes (generous amount as this recipe makes plenty)
- Fresh parsley
- Chives (optional)
Instructions
- Season Steaks: Pat the steaks dry on both sides with paper towels. Press each medallion with the palm of your hand to flatten it to about a 1-inch even thickness. Season all sides with kosher salt and freshly cracked pepper. Season right before cooking if not dry brining.
- Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add one tablespoon butter and one tablespoon oil. Add the steaks and cook about 2 minutes per side for medium-rare (internal temp 130°F). Remove steaks to a plate and tent with foil to rest.
- Caramelize Mushrooms: Melt two tablespoons butter with one tablespoon olive oil over medium heat in the pan drippings. Increase to medium-high, add mushrooms in a single layer, and cook 3 minutes per side until golden brown. Remove mushrooms to a plate.
- Sauté Sauce Aromatics: Add two tablespoons butter to the now-empty skillet and melt over medium heat. Add minced shallot and sauté 3-4 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes and cook for 30 seconds.
- Finish Sauce: Add flour and cook for 1 minute while scraping browned bits. Reduce heat to low and slowly whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer until thickened, then stir in heavy cream, parsley, and mushrooms. Warm through gently.
- Serve: Plate the steaks over mashed potatoes. Spoon the sauce on top and garnish with fresh parsley and optional chives. Season to taste with salt and pepper after tasting the sauce.
Notes
- For best steak texture, pat steaks dry and press evenly before seasoning.
- Allow steaks to rest after cooking to retain juices and tenderness.
- Caramelize mushrooms in a single layer without overcrowding to achieve crispy edges.
- If desired, deglaze the pan with 1/4 cup cognac after sautéing garlic and tomato paste for added depth of flavor.
- Use reduced-sodium broth and sauces to control saltiness and season at the end to taste.
- This sauce pairs perfectly with creamy mashed potatoes; ensure you have enough for everyone.
- Fresh parsley brightens the sauce; dried parsley can be used if fresh is unavailable.
- Serve immediately after finishing sauce for optimal flavor and texture.
Nutrition
- Serving Size: 1 steak with sauce and potatoes
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 135 mg
