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Classic Steak Diane
Traditional dish · French
A classic steakhouse dish featuring pan-seared tenderloin steak, flambéed with brandy and served with a rich, creamy mushroom and Worcestershire sauce. Traditionally prepared tableside.
Ingredients
- Beef tenderloin steaks4 (6-ounce each)
- Butter4 tablespoons
- Olive oil2 tablespoons
- Shallots2, finely minced
- Mushrooms8 ounces, sliced
- Brandy1/2 cup
- Worcestershire sauce2 tablespoons
- Dijon mustard1 tablespoon
- Heavy cream1/2 cup
- Beef broth1/4 cup
- Lemon juice1 teaspoon
- Fresh parsley2 tablespoons, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat the steaks dry and season generously with salt and pepper.
- 2
Heat butter and olive oil in a large skillet over medium-high heat until shimmering.
- 3
Sear the steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from skillet and set aside.
- 4
Add minced shallots to the skillet and sauté until softened, about 2 minutes.
- 5
Add sliced mushrooms and cook until browned, about 5-7 minutes.
- 6
Carefully pour in the brandy. Ignite the brandy with a long match or lighter, allowing the flames to subside. (Be cautious during flambéing).
- 7
Stir in Worcestershire sauce, Dijon mustard, heavy cream, and beef broth. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.
- 8
Stir in lemon juice and chopped parsley. Season with salt and pepper to taste.
- 9
Return the steaks to the skillet and spoon the sauce over them. Serve immediately.
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