Steak Diane With Mushroom Sauce

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This Steak Diane for two recipe is an easy classic steakhouse meal made with seared beef steaks and topped with creamy Diane mushroom sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: steak with mushroom sauce, pan seared steak, steak diane recipe, how to make steak diane

Servings:

Calories: 331kcal

Author: Christine Rooney

Equipment

Cast Iron Skillet

Ingredients

2 8 oz. New York Strip, flat iron, or beef tenderloin steaks 1 inch thick or less
1 Tbsp. vegetable oil or avocado oil
½ tsp. kosher salt split
½ tsp. pepper split
1 Tbsp. butter
1 8 oz. package cremini or white button mushrooms
2 cloves garlic
2 shallots or ½ white onion
¼ cup brandy or Cognac can use red wine if needed
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
½ cup beef broth
¼ cup heavy whipping cream
¼ cup chopped chives or parsley optional

US Customary - Metric

Instructions

Steaks should be 1-inch thick or less. If steaks are too thick place a piece of plastic wrap over the top and pound with a meat mallet.
Sprinkle ¼ tsp. each of kosher salt and pepper on both sides of steaks. Allow to sit at room temperature for 15 minutes or so.
Mince 2 cloves of garlic and 2 shallots or ½ a white onion.
Wipe any excess dirt from an 8 oz. package of cremini or button mushrooms. Cut into slices.
Heat a large cast iron skillet to medium-high. Add 1 Tbsp. of vegetable oil or avocado oil.
Once the pan and oil are hot add both of the steaks to the pan. Sear for 4-8 minutes on the first side (a brown crust will form on outside of steak). Flip and sear for another 4-8 minutes on the other side. Cooking times will vary depending on the thickness of your steak.
The safe internal temperature for beef is 145 degrees. This can be checked using a meat thermometer.
Remove the steaks, place them on a plate, cover with foil, and allow to rest.
Reduce the heat the medium and add 1 Tbsp. of butter to the pan. Once the butter is melted add the sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring often.
Add the garlic and onions or shallots to the skillet and saute for another 2-3 minutes, stirring often.
Remove skillet from heat, add ¼ cup of Cognac or brandy to the pan, and return to the heat. [Be careful as alcohol may cause a flame.]
Saute for 1-2 minutes and allow the alcohol to cook down.
Add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, and ½ cup of beef broth. Stir to incorporate.
Add ¼ cup heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes or so. The sauce should thicken a bit as it cooks.
Return the steak along with their juices to the pan and cook for another 2 minutes or so. Remove steaks from pan and cut into slices.
Serve with a generous portion of the mushroom sauce and chopped chives or parsley for garnish (optional).

Notes

It’s best to use steaks that are tender and don’t require any tenderization techniques such as marinating. The best steaks to for this recipe include flat iron steaks, strip steaks, or beef tenderloin steaks.

The steaks should be 1 inch thick or less. This will ensure they are easy to cook and do not take a long time to pan fry.

Cooking times will vary depending on the thickness of your steak and desired level of doneness.

Nutrition