Steak Diane Recipe
American · Main course · 30 min total
A classic American steakhouse dish featuring pan-seared steak in a rich, savory cream sauce with mushrooms, shallots, and a hint of Worcestershire and mustard.
10
min prep
min prep
20
min cook
min cook
2
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 2 (8 oz) boneless beef strip steaks, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup sliced cremini mushrooms
- 2 tablespoons finely chopped shallots
- 1 clove garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Pat steaks dry with paper towels and season generously with salt and pepper.
- Heat a large heavy skillet over medium-high heat. Add butter and olive oil; swirl to coat. When butter stops foaming, add steaks and cook until well-browned, about 4 minutes per side for medium-rare (or to desired doneness). Transfer steaks to a plate and tent with foil.
- Reduce heat to medium. Add mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 3 minutes. Add shallots and garlic; cook, stirring, until fragrant, about 1 minute.
- Carefully pour brandy into the skillet (it may flame). Let simmer until mostly evaporated, about 30 seconds.
- Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook, stirring, until sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
- Return steaks to the skillet, turning to coat with sauce. Simmer for 1 minute to reheat. Serve steaks with sauce spooned over, garnished with parsley.
Tips
- For a flambé effect, carefully ignite the brandy with a long lighter after adding it to the pan.
- Substitute chicken or veal cutlets for a lighter version.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
AI estimate may be inaccurate · Terms