Description
Steak Diane is a classic, indulgent dish featuring tender fillet mignon steaks cooked to medium-rare perfection and topped with a rich, flavorful mushroom and cream sauce infused with garlic, shallots, and fresh herbs. Served best with creamy mashed potatoes, this elegant yet simple skillet recipe brings French-inspired gourmet flavors to your home kitchen.
Ingredients
Scale
Steaks
- 4 5-6-ounce beef tenderloin steaks (filet mignon)
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked pepper
- Unsalted butter and vegetable or canola oil for cooking
Steak Diane Sauce
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms, sliced ¼-inch thick
- 1 large shallot or 2 medium shallots, minced
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 3 tablespoons flour
- 1 14.5 oz. can reduced-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon beef bouillon (base, crushed cube, or powder)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme (or 1 ½ teaspoons fresh herbs combined)
- 1/3 cup heavy cream
- 3 tablespoons fresh parsley (or 1 teaspoon dried parsley)
For Serving
- Mashed potatoes (recipe makes a generous amount)
- Fresh parsley
- Chives (optional)
Instructions
- Season Steaks: Pat the steaks dry on both sides with paper towels. Press each medallion with your palm to create an even 1-inch thickness. Season all sides with kosher salt and freshly cracked pepper. If you have time, let them sit for 60 minutes at room temperature or dry brine longer in the fridge; otherwise, season right before cooking.
- Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil. Place steaks in the skillet and cook for about 2 minutes per side for medium-rare (130°F internal temperature). Remove steaks to a plate, tent with foil, and let rest.
- Caramelize Mushrooms: In the same skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase to medium-high, add sliced mushrooms, and stir to coat. Arrange mushrooms in a single layer and cook about 3 minutes per side until golden brown. Remove mushrooms to a plate.
- Sauté Sauce Aromatics: Add 2 tablespoons butter to the skillet and melt over medium heat. Add minced shallots and sauté 3-4 minutes until softened. Stir in tomato paste, minced garlic, and red pepper flakes; cook 30 seconds to develop flavors.
- Finish Sauce: Sprinkle flour over the aromatics and cook 1 minute, scraping up browned bits from the pan bottom. Reduce heat to low and gradually whisk in beef broth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer until the sauce thickens slightly. Stir in heavy cream, fresh parsley, and the caramelized mushrooms; warm through gently.
- Serve: Plate the rested steaks alongside mashed potatoes. Spoon the creamy mushroom sauce on top. Garnish with fresh parsley and optional chives. Taste and adjust seasoning with salt and pepper if needed.
Notes
- Time Permitting, Always Dry Brine: Salting the steaks ahead and letting them rest in the fridge enhances flavor, tenderness, and juiciness.
- Season Just Before Cooking if Not Dry Brining: Prevents moisture loss by not allowing salt to draw water out without absorption time.
- Don’t Overcook! Medium-rare (130°F) is ideal for best texture and flavor—use a meat thermometer for accurate doneness.
- Recommended Tools: Use an instant-read or digital meat probe thermometer for precision cooking.
Nutrition
- Serving Size: 1 steak with sauce and mashed potatoes
- Calories: 620
- Sugar: 4g
- Sodium: 550mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
