Sizzling Diane Steak with Brandy Mushroom Sauce

Description

Steak Diane is a classic restaurant-style dish featuring tender beef steaks pan-seared until juicy, then finished with a rich, silky mushroom sauce infused with brandy, Dijon mustard, Worcestershire sauce, and cream. Traditionally served sizzling hot, this dish delivers bold flavor with a dramatic finish.

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Ingredients (Serves 2–4)

For the Steaks

• 2–4 beef tenderloin steaks (filet mignon), about 6 oz (170 g) each

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons olive oil or neutral cooking oil

For the Diane Sauce

• 2 tablespoons unsalted butter

• 1 small shallot, finely minced

• 2 cloves garlic, finely minced

• 200 g (7 oz) mushrooms (button or cremini), thinly sliced

• 3 tablespoons brandy (or cognac)

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• ½ cup (120 ml) beef stock

• ½ cup (120 ml) heavy cream

• Salt and black pepper, to taste

For Garnish

• Fresh parsley, finely chopped

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Instructions

Step 1: Prepare the Steaks

1. Remove the steaks from the refrigerator 20–30 minutes before cooking to bring them to room temperature.

2. Pat dry with paper towels.

3. Season generously on both sides with salt and freshly ground black pepper.

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Step 2: Sear the Steaks

1. Heat a heavy skillet (cast iron preferred) over high heat until very hot.

2. Add the olive oil and swirl to coat the pan.

3. Place the steaks in the pan and sear for:

   • 2–3 minutes per side for medium-rare

   • 3–4 minutes per side for medium

4. Once cooked to your liking, remove the steaks from the pan and set aside on a warm plate.

5. Loosely tent with foil to rest.

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Step 3: Cook the Mushrooms

1. Reduce heat to medium.

2. Add butter to the same pan.

3. Add mushrooms and cook for 4–5 minutes, stirring occasionally, until softened and lightly browned.

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Step 4: Build the Sauce

1. Add shallots and garlic to the pan.

2. Sauté for 30–60 seconds until fragrant (do not brown).

3. Carefully pour in the brandy.

4. Let it simmer for 1–2 minutes, allowing the alcohol to cook off and flavors to concentrate.

Optional restaurant-style move: Slightly tilt the pan and ignite the brandy for a quick flambé if confident and safe.

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Step 5: Finish the Diane Sauce

1. Stir in Dijon mustard and Worcestershire sauce.

2. Pour in beef stock and simmer for 2–3 minutes, reducing slightly.

3. Add heavy cream and stir well.

4. Simmer gently for 2–3 minutes until the sauce thickens to a silky consistency.

5. Season with salt and pepper to taste.

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Step 6: Return the Steaks

1. Place the rested steaks back into the pan.

2. Spoon sauce over the steaks.

3. Let them warm in the sauce for 30–60 seconds.

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Serving

• Serve immediately while sizzling hot.

• Garnish with freshly chopped parsley.

• Best paired with mashed potatoes, buttered green beans, or crispy fries.

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Chef’s Tips

• Use high heat for a proper steak crust.

• Don’t overcrowd the pan—cook in batches if needed.

• If sauce gets too thick, add a splash of beef stock.