Elegant Steak Diane with Mushrooms (Printable)

Tender beef tenderloin in a luxurious mushroom and cognac cream sauce. Elegant enough for special occasions.

# What You'll Need:

→ Meats

01 - 2 beef tenderloin steaks, 6 oz each, 1 inch thick

→ Vegetables

02 - 1 cup cremini or button mushrooms, thinly sliced
03 - 2 tablespoons shallots, finely minced
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh parsley, chopped

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons heavy cream

→ Liquids

08 - 2 tablespoons cognac or brandy
09 - 1/4 cup low-sodium beef stock

→ Pantry

10 - 2 teaspoons Dijon mustard
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon olive oil
13 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add steaks and sear 2–3 minutes per side for medium-rare. Transfer to a plate and tent loosely with foil.
03 - Lower heat to medium. Add shallots and garlic to the skillet. Sauté for 1 minute until fragrant.
04 - Add sliced mushrooms and cook 3–4 minutes until golden and softened.
05 - Pour in cognac. Carefully ignite with a long lighter if desired, or allow to bubble for 1–2 minutes to cook off alcohol.
06 - Stir in Dijon mustard and Worcestershire sauce. Pour in beef stock and bring to a simmer, scraping up browned bits from the pan bottom. Reduce by half, approximately 2–3 minutes.
07 - Stir in heavy cream and remaining 1 tablespoon butter. Simmer for 1 minute until slightly thickened.
08 - Return steaks and accumulated juices to the pan. Spoon sauce and mushrooms over steaks. Simmer 1–2 minutes to warm through.
09 - Sprinkle with fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • The sauce creates this incredible flavor that makes you look like a restaurant chef, but between us, its actually quite simple to pull together.
  • Theres something undeniably impressive about setting food on fire (safely!), turning an ordinary dinner into a bit of culinary theater.
02 -
  • If youre new to flambéing, stand way back and use a long lighter—my eyebrows learned this lesson the hard way.
  • Letting the steaks rest under foil for those few minutes while making the sauce isnt optional—it allows the juices to redistribute instead of running out when you cut into them.
03 -
  • Room temperature steaks cook more evenly—I take mine out of the refrigerator 30 minutes before cooking and notice a significant difference in the final texture.
  • When igniting cognac, tip the pan slightly away from you toward the flame source rather than leaning over the pan yourself.

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