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, garlic, and a blend of savory seasonings. The sauce, finished with heavy cream and fresh parsley, perfectly complements the steaks and pairs beautifully with mashed potatoes for an elevated, restaurant-quality dinner 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 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 (or 1 ½ teaspoons fresh)
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 garnish)

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Instructions

Season Steaks: Pat the steaks dry on both sides with paper towels. Press each medallion with the palm of your hand to flatten to about a 1-inch even thickness. Season all sides with kosher salt and freshly cracked pepper. Season the steaks right before cooking if you don’t have time for them to sit at room temperature or dry brine in the fridge.
Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add one tablespoon butter and one tablespoon oil. Add the steaks and cook about 2 minutes per side for medium-rare (internal temperature 130°F). Remove steaks to a plate to rest and tent with foil.
Caramelize Mushrooms: Melt two tablespoons butter with one tablespoon olive oil over medium heat in the pan drippings. Increase heat to medium-high, add mushrooms, and stir to coat evenly. Arrange in a single layer as much as possible. Cook mushrooms about 3 minutes per side until golden brown. Remove mushrooms to a plate.
Sauté Sauce Aromatics: Add remaining two tablespoons butter to the now-empty skillet and melt over medium heat. Add minced shallot and sauté 3-4 minutes to soften. Add tomato paste, garlic, and red pepper flakes; sauté 30 seconds. (Optional: add 1/4 cup cognac after sautéing and cook over medium-high to deglaze the pan.)
Finish Sauce: Add flour and cook 1 minute, scraping up browned bits. Reduce heat to low; slowly whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Bring to a simmer and thicken slightly. Stir in heavy cream, parsley, and mushrooms; warm through.
Serve: Plate the steaks with mashed potatoes. Spoon the sauce generously over the steaks. Garnish with fresh parsley or chives. Season to taste with salt and pepper, tasting the sauce before adjusting.

Notes

For a classic touch, add a splash of cognac when sautéing aromatics to deglaze the pan for added depth of flavor.
Flatten steaks to an even thickness to ensure uniform cooking.
Use high heat when cooking mushrooms for a caramelized, non-soggy texture.
Allow steaks to rest before serving to keep them juicy and tender.
Mashed potatoes are the perfect side to soak up the rich Steak Diane sauce.
You can substitute cremini mushrooms with button mushrooms if needed, but cremini provide better flavor.

Nutrition

Serving Size: 1 steak with sauce
Calories: 550 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 130 mg