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steak diane

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Steak Diane is beef tenderloin, mushrooms and shallots in a sauce made with seasoned pan juices, brandy, cream and a touch of mustard. Skip the expensive restaurants and make this mouthwatering dish right in your own kitchen.

yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Pan Fry

Ingredients For steak diane

  • 3 Tbsp
    butter
  • 1 1/2 lb
    beef tenderloin medallions cut about 3/4 inch thick
  • 1 Tbsp
    olive oil
  • 8 oz
    cremini mushrooms sliced 1/4 inch thick
  • 2/3 c
    finely sliced shallots
  • 3 clove
    garlic minced
  • 1/3 c
    brandy
  • 1/3 c
    heavy cream
  • 1 Tbsp
    worcestershire sauce
  • 2 tsp
    dijon mustard
  • 1/4 c
    low sodium beef broth
  • salt and pepper to taste
  • fresh chopped italian parsley

How To Make steak diane

  • 1
    Lightly salt and pepper the tenderloins. In skillet over medium heat melt 2 tablespoons of butter. Add steak and brown well on both sides. Remove steak to plate.
  • 2
    Turn heat to medium high and add remaining butter and olive oil to skillet. Add mushrooms and spread them out so that as many as possible are exposed to the heat. Cook until golden brown stirring a couple of times. Add shallots and cook another 2 minutes; stirring a couple of times. Reduce heat to medium low. Add garlic and cook for 30 seconds; stirring continuously.
  • 3
    Turn off the burner and add brandy. Be very careful as alcohol fumes can ignite. Turn the heat on medium low and continue cooking until reduced by half. Whisk in the cream, Worcestershire Sauce and mustard; cooking for 2-3 minutes. Whisk in the beef broth, salt and pepper to taste. Return beef to the pan and heat for 1-2 minutes. Sprinkle with parsley and serve.
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