Description
This Steak Diane recipe features tender filet mignon steaks seared to perfection and served with a rich, velvety pan sauce made with caramelized mushrooms, shallots, garlic, and a blend of flavorful seasonings. Finished with heavy cream and fresh parsley, this classic dish pairs beautifully with mashed potatoes for a restaurant-quality meal at home.
Ingredients
Scale
Steak
- 4 5-6-ounce beef tenderloin steaks (filet 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, 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 (generous amount)
- Fresh parsley for garnish
- Chives (optional)
Instructions
- Season Steaks: Pat the steaks dry with paper towels. Press each steak to about a 1-inch thickness. Season all sides with kosher salt and freshly cracked pepper. If possible, let them sit at room temperature for up to 60 minutes for even cooking and a slight dry brine effect.
- Cook Steaks: Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil. When hot, add the steaks and cook for about 2 minutes per side for medium-rare (130°F internal temperature). Remove steaks from skillet, place on a plate, and tent with foil to rest.
- Caramelize Mushrooms: In the same skillet with pan drippings, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase heat to medium-high and add sliced mushrooms. Spread mushrooms in a single layer and cook without stirring for 3 minutes, then flip to brown the other side for 3 minutes. Remove mushrooms to a plate.
- Sauté Sauce Aromatics: Add 2 tablespoons butter to the skillet, melt over medium heat. Add minced shallot and sauté for 3-4 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes, cooking for 30 seconds to develop flavor. (Optionally, add 1/4 cup cognac now to deglaze and cook off alcohol.)
- Finish Sauce: Sprinkle flour over the aromatics and cook for 1 minute while stirring to remove raw flour taste. Slowly whisk in beef broth over low heat, scraping up browned bits from the pan. Stir in Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer until sauce thickens slightly. Stir in heavy cream, fresh parsley, and the caramelized mushrooms. Warm through gently.
- Serve: Plate the rested steaks alongside mashed potatoes. Spoon the creamy mushroom Diane sauce over the steaks. Garnish with fresh parsley and optional chives. Season with salt and pepper to taste.
Notes
- For the best flavor, use high-quality filet mignon steaks and let them come to room temperature before cooking.
- Caramelizing mushrooms without overcrowding ensures they get crispy edges instead of steaming soft.
- Optional cognac adds authentic depth to the sauce when deglazing the pan.
- Use reduced-sodium beef broth and sauces to control saltiness and adjust seasoning at the end.
- Serve with creamy mashed potatoes to soak up the delicious sauce for a classic pairing.
- This recipe serves 4 with a generous portion of sauce and sides.
- Use a meat thermometer to achieve perfect medium-rare doneness for the steaks.
Nutrition
- Serving Size: 1 steak with sauce and mashed potatoes
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
