Steak Diane
Few dishes embody both elegance and ease quite like Steak Diane. This classic recipe pairs tender beef medallions with a rich mushroom sauce, creating a symphony of flavors that feels indulgent yet approachable for any home cook.
Ingredients
- 1 1/2 pounds beef tenderloin or filet mignon cut into medallions approximately 3/4 inch thick
- Salt and pepper for seasoning
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms thinly sliced
- 2 tablespoons finely minced shallots
- 2 teaspoons minced garlic
- 1/4 cup cognac substitutable with additional beef broth
- 1/2 cup beef broth
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
- 1 tablespoon chives finely sliced
Instructions
- Begin by patting the steak medallions dry with a paper towel. Season both sides generously with salt and freshly ground pepper.
- Heat the olive oil in a large skillet over high heat. Place the seasoned steaks in a single layer within the pan. To avoid overcrowding, cook in batches if necessary.
- Sear the steak medallions for 3–4 minutes on each side, or until they reach your preferred level of doneness. For precise results, use a meat thermometer to check the internal temperature.
- Once cooked, remove the steaks from the pan and transfer them to a plate. Cover them loosely with foil to retain warmth.
- Lower the heat to medium and melt the butter in the same skillet. Add the mushrooms and sauté for 4–5 minutes, stirring intermittently, until they become golden brown and tender.
- Stir in the minced shallots and garlic, cooking for an additional minute. Adjust seasoning with salt and pepper as needed.
- Carefully pour the cognac into the skillet, allowing it to deglaze the pan. Bring the mixture to a boil and cook for 1–2 minutes, letting the liquid reduce by half.
- Introduce the beef broth, Dijon mustard, Worcestershire sauce, and heavy cream to the pan. Whisk the ingredients thoroughly until a smooth sauce forms.
- Reduce the heat to a gentle simmer and let the sauce thicken over 3–4 minutes, stirring occasionally to prevent sticking.
- Return the steak medallions to the skillet, spooning the sauce over each piece to coat them evenly.
- Garnish with freshly sliced chives and serve immediately.