Steak Diane with Creamy Mushroom Sauce
Submitted by sean
Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minSteak Diane gets its elegance from simplicity, tender beef and a luscious cream sauce spiked with mushrooms and Worcestershire.
The steaks sear fast in a screaming-hot pan, then you use those caramelized bits stuck to the bottom to build a sauce so good you’ll want to lick the plate.
This is date-night cooking that looks impressive but comes together faster than ordering takeout.
Pro Tips
- Pound steaks thin for quick, even cooking and traditional Diane texture
- Don’t move steaks while searing to develop rich brown crust
- Deglaze pan with brandy if you have it for extra depth (optional)
- Finish sauce off heat after adding cream to prevent curdling
Ingredients
strip, top loin or New York style, 3/4 to 1 inch, trimmed and cut into 4 portions
Directions
Season the steaks on both sides with salt and pepper. Heat oil in a large skillet on medium-high. Reduce heat to medium, and cook steaks for about 3 to 5 minutes per side for medium done. Transfer to plate to let steaks rest, tent with aluminum foil.
Add mushrooms to the pan and cook, stirring until golden brown and releasing their juices, about 4 minutes. Add brandy and cook until evaporated. Add beef stock, bring to a boil until reduced in half.
Combine butter and flour to form a paste. Whisk mustard into the pan of mushrooms and whisk in the flour paste a little bit at a time. Cook until thickened, about 2 minutes. Reduce heat, return the steak to the pan along with any juices. Coat in mushroom sauce.
Serve topped with chopped chives.
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