There’s something magically indulgent about bright, buttery sauce clinging to perfectly seared steak. This Creamy Mushroom Steak Diane Recipe turns a simple dinner into a celebration with its rich, velvety mushroom sauce and melt-in-your-mouth tender filet mignon. It’s a dish that always feels special whether it’s a weeknight treat or a weekend feast.

The image shows four thick, dark brown pieces of meat in a large round metal pan. Each piece is covered with a light brown creamy mushroom sauce that has visible mushroom slices and small green herb bits sprinkled on top. The sauce spreads evenly around the meat, filling the pan. There is a large spoon resting on the right side of the pan, partially covered in the sauce. The pan sits on a white marbled surface with a cream cloth partially underneath and some chopped green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Steak Diane Recipe
Top Tip
How to Serve Creamy Mushroom Steak Diane Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Steak Diane Recipe

Why You'll Love This Recipe

Honestly, this Creamy Mushroom Steak Diane Recipe is one of those dishes I look forward to cooking because it never disappoints. From the moment that gorgeous mushroom aroma fills your kitchen, you know you’re in for something deliciously comforting and elegant. Plus, it’s easier than it seems!

Sumptuous Sauce: The creamy, buttery sauce with lightly caramelized mushrooms feels luxurious but is surprisingly simple to pull off.
Perfectly Tender Steak: Using filet mignon guarantees tender, juicy bites every time without fuss.
Versatile and Impressive: Whether it’s a date night or family dinner, this recipe elevates any meal instantly.
Make-Ahead Friendly: The sauce pairs perfectly with mashed potatoes and can be prepped ahead, saving you time on busy days.

The image shows a close-up of five dark brown cooked meat pieces partially covered with thick light brown mushroom sauce, which has visible black pepper specks and mushroom slices throughout. The sauce also has small green herb garnishes scattered on top, adding a touch of fresh color. All of this is inside a pan with a dark brown interior, creating a contrast with the creamy sauce. The overall texture is smooth with some chunkiness from the mushrooms. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Mushroom Steak Diane Recipe plays a starring role. The mushrooms bring umami depth, while the Dijon and Worcestershire add tang and richness. Choosing high-quality beef broth and a good filet will elevate the results even more. Here’s why each piece matters:

Flat lay of four raw beef tenderloin steaks with deep red marbling, a small pile of coarse kosher salt crystals, a small mound of freshly cracked black peppercorns, a few smooth whole brown eggs with uncracked shells, a few tablespoons of pale golden unsalted butter, a small white ceramic bowl with clear pale yellow olive oil, a cluster of fresh cremini mushrooms sliced thinly showing their light brown caps and creamy stems, two whole shallots with papery skins next to a small white bowl of minced shallot, three peeled garlic cloves beside small white bowl with minced garlic, a small white bowl holding bright red tomato paste, a pinch of vibrant red chili flakes arranged neatly, a small mound of fine white flour, a simple white bowl filled with rich brown beef broth, a tiny white bowl with dark glossy Worcestershire sauce, a small white bowl of dark soy sauce, a small heap of smooth yellow Dijon mustard, a few crumbled beef bouillon cubes, two sprigs of fresh oregano and thyme with green leaves, a small white bowl with thick white heavy cream, a small bunch of fresh flat-leaf parsley with bright green leaves, a small white bowl filled with creamy mashed potatoes topped with a sprinkle of chopped parsley, and a few fresh chive stalks with vivid green color all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin steaks: This cut is tender and mild, perfect for quick searing and soak-up of the sauce.
Kosher salt & freshly cracked pepper: Essentials for seasoning that enhance beef’s natural flavor.
Unsalted butter & vegetable/canola oil: Butter adds depth and silkiness; oil helps prevent butter burning during the sear.
Cremini mushrooms: Slightly more robust than white mushrooms, they caramelize beautifully, adding earthiness.
Shallots: Milder than onions, they add subtle sweetness that balances the sauce.
Tomato paste: Concentrated tomato flavor lends richness and complexity.
Garlic & red pepper flakes: Classic aromatics with a gentle heat punch.
Flour: Thickens the sauce and helps pick up those savory browned bits from the pan.
Beef broth: Foundation of the sauce, giving it hearty depth.
Worcestershire & soy sauce: A duo that amps umami and salty savoriness.
Dijon mustard: Adds mild tang and sharpness.
Beef bouillon: Extra flavor boost, especially important if using low-sodium broth.
Dried oregano & thyme: Classic herbs that complement beef and mushrooms perfectly.
Heavy cream: Brings the sauce to that unmistakably creamy, lush finish.
Fresh parsley: Brightens up the finished dish with a burst of fresh herbaceousness.
Mashed potatoes: The ideal vehicle for soaking up all that wonderful sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe to make it my own, and you can too! Whether you’re craving a bit more kick or want to lighten things up, it’s easy to tweak without losing the essence of this classic dish.

Variation: Try swapping cream for half-and-half for a lighter sauce — still creamy, but with a bit less richness. I’ve done this when I wanted a weeknight dinner that wasn’t too heavy, and it worked like a charm.
Make it gluten-free: Use a gluten-free flour blend or cornstarch slurry instead of flour to thicken your sauce without losing texture.
Add a splash of cognac: I sometimes deglaze the pan with cognac instead of broth for a slightly boozy, restaurant-style touch that always impresses guests.
Seasonal twists: Swap cremini mushrooms for shiitake or porcini in fall for a deeper woodsy flavor.

Step-by-Step: How I Make Creamy Mushroom Steak Diane Recipe

Step 1: Season and Prepare the Steaks

I start by patting the filet mignon dry to get a nice sear. Press them gently to about 1-inch thickness so they cook evenly — I find this step makes a world of difference. Season generously with kosher salt and cracked pepper right before cooking, especially if you’re short on time. If you can, letting them sit out for 45-60 minutes helps develop flavor and tenderness via a light dry brine.

Step 2: Sear Steaks to Perfection

Heat a heavy skillet over medium-high heat and add butter plus oil — I always use a combo so the butter doesn’t burn but still imparts flavor. You want the pan hot but not smoking. Cook steaks about 2 minutes per side for medium-rare, aiming for an internal temp of 130°F if you have a thermometer. Then, remove and tent with foil to rest while you build the sauce.

Step 3: Caramelize the Mushrooms

Melt butter and olive oil in the same pan over medium heat. Once hot, add the sliced cremini mushrooms and spread them out in a single layer as best you can — don’t overcrowd or they’ll steam instead of caramelize. Cook undisturbed for 3 minutes per side until they’re golden and crisp at the edges. This step is key; those crispy mushrooms bring so much flavor and texture!

Step 4: Sauté the Aromatics and Build the Sauce

Wipe out the pan if needed and melt butter over medium heat. Gently cook the minced shallots until soft and fragrant, about 3-4 minutes. Stir in tomato paste, garlic, and red pepper flakes, cooking just until fragrant — about 30 seconds. This combination is the heart of the sauce and so worth lingering over.

Step 5: Thicken and Flavor the Sauce

Add flour to the pan and stir constantly for a minute—this cooks out the raw flour taste and helps pick up those caramelized bits from the pan. Slowly whisk in the beef broth, followed by Worcestershire sauce, soy sauce, Dijon mustard, bouillon, oregano, and thyme. Let it simmer and thicken gently, then stir in heavy cream, fresh parsley, and the golden mushrooms. Warm it through, but don’t boil—the sauce will thicken perfectly just before serving.

Step 6: Serve It Up

Plate your rested steaks alongside a generous scoop of creamy mashed potatoes. Spoon that luscious mushroom sauce over the steak and potatoes, then finish with fresh parsley or chives for a pop of color and brightness. Trust me, your guests (or just you and me!) will savor every forkful.

Top Tip

When I first made this Creamy Mushroom Steak Diane Recipe, I struggled with soggy mushrooms. Here’s what I’ve learned to keep those mushrooms crisp and flavorful every time.

Don’t overcrowd the pan: Mushrooms steam if packed in tight. Spread them out in a single layer and cook in batches if necessary.
Use a combo of butter and oil: Butter for flavor, oil to raise the smoke point and prevent burning.
High heat is your friend: Sear mushrooms over medium-high heat to get a beautiful golden crust quickly.
Be patient before flipping: Let mushrooms brown well on one side before stirring or flipping to get maximum caramelization.

How to Serve Creamy Mushroom Steak Diane Recipe

Creamy Mushroom Steak - Serving Suggestion

Garnishes

I always sprinkle fresh chopped parsley on top for that fresh, herbaceous pop that cuts through the richness. Sometimes, if I’m feeling fancy, a few finely sliced chives add a subtle oniony crunch and vibrant green hue. Both are easy and elevate the dish beautifully.

Side Dishes

This steak pairs like a dream with creamy, buttery mashed potatoes — to soak up all that dreamy sauce. Roasted vegetables or a crisp green salad with a lemon vinaigrette provide a nice, fresh counterbalance if you want something lighter on the side.

Creative Ways to Present

For a dinner party, serve the steak medallions sliced thin on a large platter with sauce spooned generously over. Garnish with a swirl of parsley oil or microgreens for a restaurant-worthy look. I once added a small edible flower for an extra special touch—guests loved it!

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and sauce separately in airtight containers in the fridge. I usually slice the steak before storing so it reheats evenly and stays tender. The sauce seals in moisture, keeping everything delicious for up to 3 days.

Freezing

The sauce freezes beautifully on its own; just thaw gently in the fridge overnight and reheat slowly to prevent breaking. I don’t freeze the steak usually since filet mignon reheats better fresh, but you could freeze sliced leftovers for convenience.

Reheating

Reheat steak slices gently in a skillet over low heat with a splash of broth or sauce to prevent drying out. Warm the mushroom sauce separately on the stove, then combine once both are hot. This keeps the steak juicy and the sauce perfectly silky.

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

Absolutely! While the recipe shines with tender filet mignon, you can use ribeye or sirloin if you prefer a more robust, flavorful cut. Just adjust cooking times for thickness and desired doneness.

What can I substitute if I don't have fresh thyme and oregano?

Dried herbs work perfectly here—use about one-third of the amount of fresh herbs the recipe calls for, as dried are more concentrated. You can also experiment with herbs like rosemary or marjoram depending on your taste preference.

Is it necessary to rest the steaks before serving?

Yes! Letting the steaks rest for at least 5 minutes after cooking allows the juices to redistribute, resulting in a juicier, more tender bite. I always tent mine loosely with foil to keep them warm during this time.

Can I make this recipe dairy-free?

Definitely! Substitute dairy butter with olive oil or a dairy-free margarine alternative, and swap heavy cream with canned coconut milk or unsweetened almond milk thickened with a bit of cornstarch. The flavor will be slightly different but still delicious.

Final Thoughts

This Creamy Mushroom Steak Diane Recipe truly holds a special place in my kitchen rotation. It’s indulgent without being intimidating, and the flavors? Ridiculously addictive. I hope you enjoy making it as much as I do—it’s the kind of dish that makes you savor every last bite and feel proud of what you’ve cooked. Consider this your invitation to treat yourself or impress someone special.