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A steak diane recipe with mushrooms and cream butter sauce.
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Steak Diane

Pan-seared tenderloin steaks simmered in a rich mushroom-brandy cream sauce with Dijon, Worcestershire, and fresh thyme. A fast, flavor-packed classic with serious steakhouse vibes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner
Cuisine: American
Keyword: steak diane
Servings: 2 servings
Author: Pat Nyswonger

Ingredients

  • 2 tenderloin steaks 4 to 5 ounces each
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 shallot finely chopped
  • 3 garlic cloves minced
  • 4 ounces Crimini Mushrooms sliced
  • ¼ cup cognac or brandy
  • 1½ cups beef stock homemade if possible
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon Tabasco sauce
  • ¼ cup heavy cream
  • 2 tablespoons Fresh thyme

Instructions

  • Sprinkle the steaks with salt and set them on a plate. Cover with plastic wrap and refrigerate for 30–40 minutes. Remove from the fridge and tie kitchen twine snugly around each steak to help them cook evenly and hold their shape.
    Two beef tenderloin medallions on a cutting board with kitchen string.
  • Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the steaks and sear until well browned on all sides, including the edges. About 4 minutes total for medium-rare. Transfer to a plate to rest.
    Searing beef tenderloin for a cast iron steak recipe.
  • Reduce the heat to medium and add the butter. Once melted, stir in the shallot and garlic. Cook, stirring frequently, until softened, 1–2 minutes.
    Adding shallots and garlic to a skillet for pan-seared steak.
  • Add the mushrooms and cook until they release moisture and start to brown, about 2 minutes. Pour in the cognac and simmer for 2 minutes to cook off the alcohol.
    Deglazing the pan with brandy for a flambé technique.
  • Add the beef stock and bring to a boil. Reduce the heat to low and stir in the Dijon mustard, Worcestershire sauce, and Tabasco. Simmer for 3–5 minutes, until the sauce starts to thicken.
    Adding beef stock, dijon and Worcestershire sauce to a sauce diane.
  • Stir in the thyme and cream. Continue simmering for another 1–2 minutes.
    Adding cream to the diane sauce.
  • Remove the twine from the steaks and return them to the skillet, along with any accumulated juices. Turn to coat in the sauce and let simmer for 1–2 minutes to reheat and finish cooking.
    Returning the steak to the cast iron skillet.
  • Serve over ricotta mashed potatoes, spooning sauce over the top. Or plate with a puddle of sauce, then top with steak and more sauce to finish.

Notes

Steak options: Filet mignon is traditional, but top sirloin, ribeye, New York strip, or sirloin tip work well too.
No alcohol? Skip the cognac and increase the beef stock by ¼ cup.
Hot sauce swap: Any hot sauce can replace Tabasco. Adjust to taste.
Tie it tight: Wrapping the steaks with kitchen twine helps them cook evenly and look great on the plate.
Make ahead tip: You can prep the sauce (up to the cream step) a few hours ahead. Reheat and finish with cream and thyme before serving.

Nutrition

Serving: 1 serving | Calories: 795kcal | Carbohydrates: 13g | Protein: 57g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 792mg | Potassium: 1602mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 6mg
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