Beef Steak Diane
A classic dish featuring perfectly seared beef tenderloin with a rich, creamy sauce made of brandy and earthy mushrooms, perfect for impressing guests or enjoying a special dinner at home.
Ingredients
For the Steak
- 2 pieces beef tenderloin steaks (6 oz each) Tender and flavorful
- 2 tbsp olive oil For searing
- Salt Salt and pepper to taste To season the steaks
For the Sauce
- 2 pieces shallots, finely chopped Adds sweet flavor
- 1 cup cremini mushrooms, sliced Earthy flavor
- 1/4 cup brandy For deglazing
- 1/2 cup heavy cream For a creamy texture
- 1 tbsp Dijon mustard Adds tanginess
- Fresh parsley Fresh parsley for garnish Adds visual appeal
Instructions
Preparation
- Chop the shallots finely and slice the cremini mushrooms.
- Set aside fresh parsley for garnish.
Cooking the Steaks
- Heat the olive oil in a skillet over medium-high heat and season the beef tenderloin steaks with salt and pepper.
- Sear the steaks for 3-4 minutes on each side, or until preferred doneness is reached, then remove and let them rest.
Making the Sauce
- In the same skillet, sauté the shallots until translucent, about 2 minutes.
- Add the sliced mushrooms and cook until tender, approximately 5 minutes.
- Pour in the brandy to deglaze, scraping up browned bits from the pan.
- Stir in the heavy cream and Dijon mustard, simmering for 2 minutes until thickened.
- Return the steaks to the skillet, warming in the sauce for 1-2 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
This dish can be served with garlic mashed potatoes, asparagus, or a crisp green salad. For lighter options, use coconut cream instead of heavy cream and select leaner cuts of beef.