Description

Bring the elegance of a steakhouse right into your kitchen with this Classic Steak Diane recipe! Tender beef is quickly seared and served with a rich, flavorful sauce made with mushrooms, Dijon mustard, and a splash of cream. It’s a timeless dish that’s surprisingly easy to prepare and perfect for a special dinner.

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Ingredients

Scale

For the Steak:

2 beef tenderloin steaks (about 6 oz each)
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter

For the Diane Sauce:

1 tbsp butter
1 cup cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 small shallot, finely chopped
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
½ cup beef broth (low sodium)
¼ cup heavy cream
1 tbsp fresh parsley, chopped (for garnish)

Optional Add-ins:

1 tsp paprika (for a smoky touch)
½ tsp crushed red pepper flakes (for a little heat)

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Instructions

Step 1: Prepare the Steaks
Season both sides of the steaks generously with salt and pepper.
Let them sit at room temperature while you prepare the other ingredients.

Step 2: Sear the Steaks
Heat olive oil and butter in a heavy skillet over medium-high heat.
Add the steaks and cook for about 3-4 minutes per side for medium-rare, or to your desired doneness.
Transfer the steaks to a plate and tent loosely with foil to keep warm.

Step 3: Sauté the Mushrooms
In the same skillet, add 1 tablespoon butter.
Add the sliced mushrooms and cook for 3-4 minutes until browned.
Stir in the minced garlic and shallots, cooking for another minute until fragrant.

Step 4: Make the Sauce
Lower the heat to medium.
Stir in the Dijon mustard and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
Pour in the beef broth and bring to a gentle simmer.
Let the sauce reduce slightly, about 2-3 minutes.

Step 5: Add the Cream
Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens.
Taste and adjust seasoning with more salt, pepper, or a touch of paprika if desired.

Step 6: Return the Steaks
Place the steaks back into the skillet with the sauce, spooning some sauce over the top.
Simmer gently for 1-2 minutes to rewarm the steaks and blend the flavors.

Step 7: Garnish and Serve
Transfer the steaks to plates, spoon the sauce generously over the top, and sprinkle with chopped parsley.
Serve immediately.

Notes

Choose Quality Steaks – Tenderloin or sirloin work best for a melt-in-your-mouth texture.
Don’t Overcook – Medium-rare to medium is ideal to keep the steaks juicy and tender.
Deglaze Well – Scrape up all the flavorful bits in the pan when adding the broth.
Simmer Gently – Keep the heat moderate when adding cream to prevent it from curdling.
Rest the Meat – Let steaks rest after searing to retain juices.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American (Steakhouse Style)