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Classic Steak Diane with Mushroom Cream Sauce

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A classic restaurant-style dish with tender beef medallions smothered in a rich mushroom cream sauce infused with brandy, Dijon, and Worcestershire.

Ingredients

Scale

  • 4 beef tenderloin medallions (1 to 1.5 inches thick)

  • Salt and black pepper, to taste

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter, divided

  • 1 small shallot, finely chopped

  • 2 cloves garlic, minced

  • 8 oz cremini mushrooms, sliced

  • 1/4 cup brandy or cognac

  • 1 tbsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1/2 cup heavy cream

  • 1 tbsp chopped fresh parsley

Instructions

  • Pat steaks dry, season with salt and pepper. Let rest 20 minutes at room temperature.

  • Heat 1 tbsp olive oil and 1 tbsp butter in a skillet. Sear steaks 2–3 minutes per side. Remove and tent with foil.

  • Lower heat, add remaining butter. Sauté shallots 2 min, add garlic and mushrooms. Cook until mushrooms are browned.

  • Deglaze with brandy; flambé if desired. Let alcohol cook off.

  • Stir in Dijon and Worcestershire. Add cream, simmer 3–4 minutes.

  • Return steaks to pan, spoon sauce over, and cook 2–3 more minutes.

  • Garnish with parsley and serve immediately.

Notes

  • For dairy-free: substitute cream with cashew or coconut cream.

  • Serve with mashed potatoes, green beans, or crusty bread.

  • Sauce can be made ahead; reheat gently.

Find it online: https://bitetrovu.com/classic-steak-diane-with-mushroom-cream-sauce/