Sizzling Diane Steak with Mushroom Cream Sauce

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Sizzling Diane Steak with Mushroom Cream Sauce

Elevate your dinner table with this luxurious Sizzling Diane Steak with Mushroom Cream Sauce — a restaurant-quality dish made easily at home. Tender beef tenderloin steaks are pan-seared to juicy perfection, then nestled into a velvety mushroom sauce flavored with Dijon mustard, Worcestershire, beef broth, and rich cream. This elegant entrée is perfect for special occasions, holiday dinners, or anytime you want to impress!

Ingredients

For the Steaks:

  • 4 beef tenderloin steaks (about 6 oz each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided

For the Mushroom Cream Sauce:

  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 cup mushrooms, sliced (button, cremini, or mixed)
  • 1 teaspoon Dijon mustard
  • 1/4 cup brandy (or substitute: beef broth or non-alcoholic brandy flavoring)
  • 1 cup beef broth
  • 1/4 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh parsley, chopped (for garnish)

Instructions

Step 1 – Prepare and Sear the Steaks

  1. Pat the beef tenderloin steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  2. In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until shimmering.
  3. Carefully place the steaks into the hot skillet. Sear for 4-5 minutes per side for medium-rare, adjusting the time depending on your preferred doneness.
  4. Once cooked, transfer the steaks to a plate, tent loosely with foil, and let them rest while you prepare the sauce.

Step 2 – Sauté the Aromatics and Mushrooms

  1. In the same skillet, add the remaining tablespoon of butter and olive oil.
  2. Add chopped shallot and minced garlic; sauté for 2-3 minutes until softened and fragrant.
  3. Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.

Step 3 – Deglaze with Brandy

  1. Carefully pour in the brandy. If desired and safe, you can flambé by carefully igniting the alcohol with a long lighter (optional; skip this step if not comfortable).
  2. Allow the brandy to simmer for 1-2 minutes until slightly reduced and the alcohol has cooked off.

Step 4 – Build the Cream Sauce

  1. Stir in the Dijon mustard and Worcestershire sauce; cook for 1 minute to blend the flavors.
  2. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
  3. Simmer for 3-4 minutes, allowing the sauce to reduce slightly.
  4. Lower the heat and stir in the heavy cream. Simmer gently for another 3-4 minutes until the sauce thickens to a rich consistency.

Step 5 – Finish the Dish

  1. Return the steaks to the skillet, spooning the sauce generously over the top.
  2. Let them warm through for 1-2 minutes so they fully absorb the flavors of the sauce.
  3. Garnish with freshly chopped parsley.

Step 6 – Serve

Plate the steaks and spoon extra mushroom cream sauce over each portion. Serve immediately with your favorite sides.

Helpful Tips for Success

  • Doneness Guide: Use an instant-read thermometer for accuracy:
    • Rare: 125°F (52°C)
    • Medium-Rare: 130-135°F (54-57°C)
    • Medium: 140-145°F (60-63°C)
    • Well-Done: 160°F (71°C)
  • Substitutions for Brandy: Substitute with additional beef broth or a splash of apple cider vinegar for an alcohol-free version that still has balanced acidity.
  • Mushroom Options: Try baby bella, cremini, shiitake, or a mix for deeper flavor.
  • Resting the Steaks: Always rest steaks for a few minutes after cooking to allow the juices to redistribute.

Why You’ll Love This Recipe

  • Restaurant-quality steak at home
  • Rich, creamy mushroom sauce packed with flavor
  • Elegant yet simple to prepare
  • Perfect for special occasions or romantic dinners

Suggested Sides

Complete your meal with:

  • Creamy mashed potatoes or garlic herb buttered potatoes
  • Roasted asparagus or green beans
  • A fresh mixed green salad with balsamic vinaigrette

Make-Ahead & Storage

  • The mushroom sauce can be prepared up to 1 day in advance. Gently reheat before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.

Enjoy every luxurious bite of this Sizzling Diane Steak with Mushroom Cream Sauce — a timeless classic that’s surprisingly simple to prepare at home!

 

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