Description
This Steak Diane recipe showcases tender filet mignon steaks seared to perfection and smothered in a rich, velvety pan sauce made with caramelized mushrooms, shallots, garlic, and a blend of savory seasonings. Served over mashed potatoes and garnished with fresh herbs, this elegant dish delivers restaurant-quality flavor with expert tips to ensure your steak is juicy and the sauce perfectly balanced.
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 & 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 (or 1 ½ teaspoons fresh thyme)
- 1/3 cup heavy cream
- 3 tablespoons fresh parsley (or 1 teaspoon dried)
To Serve
- Mashed potatoes (generous amount)
- Fresh parsley
- Chives (optional)
Instructions
- Season Steaks: Pat steaks dry with paper towels and flatten each medallion to about 1-inch thickness. Season all sides with kosher salt and freshly cracked pepper. If time allows, let sit at room temperature for 60 minutes or dry brine longer in the fridge to enhance flavor.
- Cook Steaks: Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil. Add steaks and cook about 2 minutes per side for medium-rare (130°F internal temperature). Remove steaks to a plate, tent with foil, and rest.
- Caramelize Mushrooms: In the same skillet with pan drippings, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Increase to medium-high and add mushrooms, stirring to coat evenly. Arrange mushrooms in a single layer and cook 3 minutes per side until golden brown. Remove mushrooms to a plate.
- Sauté Sauce Aromatics: Add 2 tablespoons butter to skillet and melt over medium heat. Add minced shallots and sauté 3-4 minutes until soft. Add tomato paste, garlic, and red pepper flakes, and sauté 30 seconds. Optionally, add 1/4 cup cognac here to deglaze pan over medium-high heat.
- Finish Sauce: Stir in flour and cook 1 minute, scraping browned bits from pan. Reduce heat to low and slowly whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer until thickened. Stir in heavy cream, fresh parsley, and mushrooms, warming through.
- Serve: Plate steaks with mashed potatoes. Spoon sauce with mushrooms over steaks and garnish with fresh parsley and optional chives. Taste and season with salt and pepper as needed.
Notes
- Use filet mignon for tender, juicy steaks that cook quickly and evenly.
- Pat steaks dry and flatten for even cooking and a nice sear.
- Caramelizing mushrooms in a single layer ensures they brown and become crispy, not soggy.
- If you like, add cognac after sautéing the aromatics to boost flavor and deglaze the pan.
- Rest steaks after cooking to retain juices and tenderness.
- Season sauce to taste at the end to avoid over-salting, as Worcestershire and soy sauce add saltiness.
- Serve with creamy mashed potatoes to soak up the rich sauce.
Nutrition
- Serving Size: 1 steak with sauce and mashed potatoes
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
