Date Night Steak Diane (Print)

Tender beef medallions with a creamy mushroom mustard sauce for an elegant dinner at home.

# Ingredient List:

→ Meat

01 - 2 beef tenderloin steaks (about 6 oz each), 1-inch thick
02 - Salt and freshly ground black pepper, to taste

→ For Searing

03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter

→ Vegetables & Aromatics

05 - 1 cup cremini or button mushrooms, sliced
06 - 2 tbsp shallots, finely minced
07 - 2 cloves garlic, minced

→ Sauce

08 - 1/4 cup brandy or cognac
09 - 1/2 cup heavy cream
10 - 1 tbsp Dijon mustard
11 - 1 tsp Worcestershire sauce
12 - 1 tsp fresh lemon juice
13 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Pat steaks thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper, pressing seasoning into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams and pan is thoroughly hot.
03 - Add steaks to hot pan. Sear for 2–3 minutes per side for medium-rare doneness, adjusting time as needed for preferred doneness. Transfer steaks to a plate and tent loosely with foil to rest.
04 - In the same skillet, add sliced mushrooms. Sauté for 3–4 minutes until golden brown. Add minced shallots and garlic; cook for 1 minute until fragrant.
05 - Carefully pour in brandy or cognac. If desired, carefully ignite with a long lighter to flambé and burn off alcohol. Let liquid reduce by half for 1–2 minutes.
06 - Stir in heavy cream, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Simmer for 2–3 minutes until sauce thickens and coats the back of a spoon.
07 - Return rested steaks and any accumulated juices to the skillet. Spoon sauce generously over steaks and simmer for 1 minute to rewarm through. Sprinkle with chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • The brandy flambé moment makes you feel like a fancy chef even if you are secretly nervous
  • This sauce turns a basic steak into something that feels genuinely indulgent and special
02 -
  • Do not crowd the pan or the steaks will steam instead of getting that gorgeous caramelized crust
  • The sauce continues thickening off the heat, so pull it slightly earlier than you think you should
03 -
  • Let your steaks come to room temperature for 30 minutes before cooking for even doneness
  • Warm your cream slightly before adding it prevents the sauce from breaking

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