Description
Steak Diane is a classic, elegant dish featuring tender filet mignon steaks seared to perfection and served with a rich, velvety pan sauce made from caramelized cremini mushrooms, shallots, and a blend of flavorful sauces and herbs. This recipe delivers a restaurant-quality entrée that pairs beautifully with creamy mashed potatoes and is perfect for impressing guests or elevating a weeknight dinner.
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 (this recipe makes a generous amount for the potatoes)
- Fresh parsley for garnish
- 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 the steaks right before cooking if you don’t have time to dry brine.
- Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add one tablespoon of butter and one tablespoon of oil. Add the steaks and cook to desired temperature, about 2 minutes per side for medium-rare (130°F internal temperature). Remove steaks to a plate to rest and tent with foil.
- Caramelize Mushrooms: Melt two tablespoons of butter with one tablespoon olive oil over medium heat in the pan drippings. Increase heat to medium-high, add mushrooms, and stir to coat. Arrange mushrooms in a single layer. Cook for 3 minutes per side or 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 for 3-4 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes and sauté for 30 seconds.
- Finish Sauce: Add flour and cook 1 minute, scraping browned bits from pan bottom. Reduce heat to low and slowly whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Bring to a simmer until thickened. Stir in heavy cream, fresh parsley, and cooked mushrooms. Warm through.
- Serve: Plate steaks with mashed potatoes and spoon sauce over the top. Garnish with fresh parsley or chives. Season with salt and pepper to taste after tasting sauce.
Notes
- Use filet mignon for tender and elegant steaks perfect for this dish.
- Flattening the steaks to an even thickness ensures even cooking.
- Allow steaks to rest under foil after cooking to retain juices.
- Caramelize mushrooms in a single layer for the best texture and flavor.
- Deglaze pan with cognac (optional) for extra flavor after sautéing aromatics.
- Adjust seasoning carefully at the end since broth and sauces already add saltiness.
- Serve immediately for best taste and texture.
- Pair with creamy mashed potatoes to balance the rich sauce.
- Fresh herbs garnish adds brightness to the dish.
Nutrition
- Serving Size: 1 steak with sauce and mashed potatoes
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
