Steak Diane Recipe
My Steak Diane recipe elevates the classic to the next level with tender filet mignon seared to perfection and enveloped in a rich, velvety restaurant-quality pan sauce that deserves its very own encore. The unapologetically flavorful sauce boasts tantalizing, buttery, caramelized mushrooms with crispy edges (never squishy, thanks to my expert technique!), and two secret, elevating ingredients you won’t find anywhere else. This foolproof recipe will guide you step-by-step, complete with photos, expert tips, and creative variations, to achieve Steak Diane perfection!
Servings 4 steaks
Ingredients
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
Steak Diane 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 tsp EACH dried oregano, dried thyme (or 1 ½ tsps fresh)
- 1/3 cup heavy cream
- 3 tablespoons fresh parsley (or 1 tsp dried)
For serving
- Mashed potatoes this recipe makes a generous amount for the potatoes!
- Fresh parsley
- Chives optional
Instructions
- Season Steaks: Pat the steaks dry on both sides with paper towels. Press each medallion with the palm of your hand to flatten it to about a 1-inch even thickness. Season all sides with the kosher salt and freshly cracked pepper. (Season the steaks right before cooking if you don’t have 60 minutes for them to sit at room temperature or to dry brine longer in the fridge.)
- Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add one tablespoon of butter and one tablespoon of oil. Add the steaks and cook to the desired temperature, about 2 minutes per side for medium-rare (internal temperature of 130°F using a meat thermometer). Remove the steaks to a plate to rest and tent with foil.
- Caramelize mushrooms: Melt two tablespoons of butter with one tablespoon of olive oil over medium heat in the pan drippings. Increase the temperature to medium-high, add the mushrooms, and stir to coat them evenly with the butter and oil. Arrange them in a single layer, as best you can (they will shrink as they cook, allowing you to rearrange them). Cook the mushrooms for 3 minutes per side, or until golden brown. Remove the mushrooms from the skillet to a plate.
- Sauté Sauce Aromatics: To the now-empty skillet, add two tablespoons of butter and melt over medium heat. Add the shallot and sauté for 3-4 minutes to soften. Add the tomato paste, garlic, and red pepper flakes and sauté for 30 seconds. (If using cognac, add 1/4 cup after sautéing and cook over medium-high heat to deglaze the pan.)
- Finish Sauce: Add the flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce the heat to low and slowly whisk in the beef broth. Add the Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Bring to a simmer until thickened (it will thicken a little more with the cream). Stir in the heavy cream, parsley, and mushrooms, and warm through.
- Serve: Plate the steaks with mashed potatoes and serve the sauce over the top, garnished with fresh parsley or chives. Season to taste (taste first!) with salt and pepper.
Video
Notes
- Time Permitting, Always Dry Brine: Salting steaks and letting them brine in the fridge beforehand significantly enhances their flavor, texture, and juiciness. If you have more than an hour, it’s recommended; otherwise, add the salt just before cooking.
- Season Just Before Cooking IF Not Dry Brining: Seasoning steak immediately before cooking prevents the salt from drawing out moisture, which won’t have time to dissolve and absorb back into the meat.
- Don’t Overcook! I recommend cooking to medium rare, 130 degrees F, which is the perfect balance of tenderness and flavor.
- I do NOT recommend cooking steaks according to time. Instead, always use a meat thermometer to check doneness.
- You can use an instant-read meat thermometer, or I HIGHLY recommend this digital meat probe thermometer, which allows the probes to stay in the steak as it cooks, so you know the EXACT temperature at all times.