Steak Diane
Looking for a luxurious, romantic dinner for two? Try our version of the steakhouse classic, Steak Diane. To learn how to make a perfectly seared filet, and embellish it with a creamy, decadent mushroom sauce, read on! We were impressed -- you will be, too!
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 tenderloin beef filets, lightly pounded to be 1-inch thick
- Kosher salt and pepper
- 1/2 cup finely minced shallot
- 8 oz cremini mushrooms, sliced
- 2 tablespoons chives, sliced for garnish
- 1/4 cup cognac or brandy
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon tomato paste
- 1 teaspoon lemon juice
- 1/2 cup beef broth
- 1/4 cup heavy whipping cream
Directions
- Using a layer of parchment paper and a meat mallet, pound the steaks slightly to about 1-inch thick. Season generously with salt and pepper and let sit at room temperature for 30 minutes.
- While waiting, mince the shallots, slice the mushrooms, and chop the chives for garnish.
- In a cast iron skillet, heat 2 tablespoons of butter with the olive oil over medium-high heat. When hot, add the steaks and sear undisturbed for 2-3 minutes per side, or until the desired doneness is reached. Remove steaks and tent with foil to rest.
- For the sauce, add the remaining butter to the same skillet. Cook the mushrooms until browned, then add the shallots and cook until translucent.
- Add the cognac or brandy. Flambé for effect, or let it cook down naturally. Stir in Worcestershire, Dijon, tomato paste, lemon juice, and beef broth. Simmer for 5 minutes.
- Add the heavy cream and cook another 2 minutes until slightly thickened. Adjust seasoning to taste.
- Serve the steaks topped with sauce and garnished with fresh chives.