Description
A classic Steak Diane recipe featuring tender filet mignon steaks seared to perfection and finished with a rich, velvety pan sauce loaded with caramelized mushrooms, shallots, and distinctive seasonings. This restaurant-quality dish is quick to prepare and serves an elegant dinner alongside creamy mashed potatoes.
Ingredients
Scale
Steak
- 4 5-6-ounce beef tenderloin steaks (fillet 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
- 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 thoroughly with kosher salt and freshly cracked pepper. Season just before cooking if not dry brining.
- Cook Steaks: Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil when hot. Place the steaks in the skillet and cook about 2 minutes per side for medium-rare (internal temperature 130°F). Remove steaks to a plate and tent with foil to rest.
- Caramelize Mushrooms: In the same skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the pan drippings. Increase to medium-high and add sliced mushrooms, stirring to coat. Arrange in one layer and cook for 3 minutes per side until golden brown. Remove mushrooms to a plate.
- Sauté Sauce Aromatics: Add remaining 2 tablespoons butter to skillet over medium heat. Add minced shallots and sauté for 3-4 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes, cooking for 30 seconds. Optionally deglaze with 1/4 cup cognac here if desired.
- Finish Sauce: Sprinkle flour over aromatics and cook for 1 minute, scraping browned bits from the pan. Reduce heat to low and slowly whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer until sauce thickens slightly. Stir in heavy cream, fresh parsley, and caramelized mushrooms; warm through gently.
- Serve: Plate rested steaks with mashed potatoes. Spoon Steak Diane sauce over steaks and garnish with fresh parsley or chives. Taste and season with salt and pepper as needed.
Notes
- This Steak Diane recipe elevates the classic dish with perfectly seared filet mignon and a rich buttery mushroom sauce.
- Caramelize mushrooms until crispy edges form; avoid sogginess by cooking them in a single layer and high heat.
- Allow steaks to rest before serving to retain juiciness and flavor.
- The sauce can be enhanced with a splash of cognac or brandy during cooking if desired.
- Serve with creamy mashed potatoes to complement the rich sauce.
Nutrition
- Serving Size: 1 steak with sauce and mashed potatoes
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
