Description

This Steak Diane recipe features tender filet mignon steaks seared to perfection and served with a rich, velvety pan sauce made from caramelized cremini mushrooms, shallots, and a flavorful blend of ingredients including Worcestershire sauce and Dijon mustard. The sauce is finished with heavy cream and fresh parsley, creating a classic, restaurant-quality dish perfect for a special dinner.

Ingredients

Scale

Steaks

4 5-6-ounce beef tenderloin steaks (fillet mignon)
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
Unsalted butter and vegetable or canola oil for cooking

Sauce and Mushrooms

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
6 ounces cremini mushrooms, sliced ¼-inch thick
1 large shallot or 2 smaller/medium, 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 parsley

To Serve

Mashed potatoes (generous amount)
Fresh parsley for garnish
Chives (optional)

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Instructions

Season Steaks: Pat the steaks dry on both sides with paper towels. Flatten each medallion to about 1-inch thickness by pressing with your palm. Season all sides evenly with kosher salt and freshly cracked pepper. If possible, let the steaks rest at room temperature or dry brine in the fridge for up to 60 minutes for better flavor.
Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat until hot. Add 1 tablespoon butter and 1 tablespoon oil. Place the steaks in the skillet and cook for about 2 minutes per side for medium-rare (130°F internal temperature). Remove steaks to a plate, cover loosely with foil, and let rest.
Caramelize Mushrooms: In the same skillet with pan drippings, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Increase heat to medium-high, add sliced mushrooms, and coat evenly. Arrange mushrooms in a single layer and cook for 3 minutes per side until golden brown. Remove mushrooms to a plate.
Sauté Sauce Aromatics: Add 2 tablespoons butter to the empty skillet and melt over medium heat. Add minced shallots and sauté 3-4 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes; cook for 30 seconds. (Optional: add 1/4 cup cognac here and cook over medium-high heat to deglaze the pan.)
Finish Sauce: Sprinkle flour into the skillet and cook for 1 minute, scraping up browned bits. Lower heat to low and slowly whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer gently until the sauce thickens slightly. Stir in heavy cream, fresh parsley, and caramelized mushrooms, warming through carefully without boiling.
Serve: Plate the rested steaks alongside mashed potatoes. Spoon the warm Mushroom Diane sauce over the steaks. Garnish with fresh parsley or optional chives. Taste and adjust seasoning with salt and pepper as desired before serving.

Notes

The filet mignon is ideal for Steak Diane due to its tenderness and even thickness, ensuring perfect cooking.
Caramelize mushrooms thoroughly to avoid sogginess; the high heat and layering technique produce crispy, flavorful edges.
You can add a splash of cognac or brandy during the sauce steps for an authentic deglazing flavor, but it can be omitted.
Resting the steaks after cooking is essential for juicy results and to avoid drying out when topped with sauce.
Serve with creamy mashed potatoes to complement the rich sauce perfectly.
Use fresh herbs when possible for optimal flavor; dried may be substituted if needed.
Adjust seasoning carefully at the end since the sauce contains salty components like soy and Worcestershire sauces.

Nutrition

Serving Size: 1 steak with sauce and mashed potatoes
Calories: 650 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 45 g
Saturated Fat: 20 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 150 mg