Description

This Steak Diane recipe features tender filet mignon medallions pan-seared to a perfect medium-rare and smothered in a luscious, creamy mushroom sauce infused with shallots, garlic, tomato paste, Worcestershire sauce, Dijon mustard, and fresh herbs. Served over fluffy mashed potatoes and garnished with fresh parsley and optional chives, this elegant dish elevates a classic steakhouse favorite with rich flavors and expert techniques for perfectly caramelized mushrooms and an indulgent sauce.

Ingredients

Scale

Steak

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

Sauce and Mushrooms

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
6 ounces cremini mushrooms, sliced ¼-inch thick
1 large shallot or 2 smaller/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 thyme)
1/3 cup heavy cream
3 tablespoons fresh parsley (or 1 teaspoon dried parsley)

To Serve

Mashed potatoes (this recipe makes a generous amount for the potatoes)
Fresh parsley for garnish
Chives (optional garnish)

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Instructions

Season Steaks: Pat the steaks dry on both sides with paper towels. Press each medallion with the palm of your hand to flatten it to about a 1-inch even thickness. Season all sides with kosher salt and freshly cracked pepper. If possible, let steaks sit at room temperature for 60 minutes or dry brine longer in the fridge for better flavor and texture.
Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat until hot. Add one tablespoon butter and one tablespoon oil. Place steaks in the pan and cook about 2 minutes per side for medium-rare (internal temperature 130°F). Remove steaks to a plate, tent loosely with foil, and allow to rest.
Caramelize Mushrooms: Melt two tablespoons butter with one tablespoon olive oil in the skillet over medium heat in the pan drippings. Increase heat to medium-high, add the sliced mushrooms, and stir to coat well. Arrange mushrooms in a single layer and cook undisturbed for 3 minutes per side until golden brown and caramelized. Remove mushrooms and set aside.
Sauté Sauce Aromatics: Add two tablespoons butter to the now-empty skillet and melt over medium heat. Add minced shallots and cook 3-4 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes and sauté for 30 seconds to release their flavors.
Finish Sauce: Sprinkle flour into the skillet and cook for 1 minute, scraping browned bits from the pan bottom. Reduce heat to low and slowly whisk in beef broth until smooth. Add Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Simmer until sauce thickens. Stir in heavy cream, fresh parsley, and caramelized mushrooms; warm through gently.
Serve: Plate the rested steaks atop mashed potatoes. Spoon the rich mushroom sauce over the steaks. Garnish with fresh parsley and optional chives. Taste and adjust seasoning with salt and pepper as desired.

Notes

For best mushroom caramelization, avoid overcrowding the pan; cook in batches if needed.
Use a meat thermometer to ensure perfect medium-rare doneness (130°F internal temperature).
Cognac can be added to deglaze the pan after sautéing aromatics for a boozy, complex flavor.
This recipe pairs beautifully with creamy mashed potatoes but can also be served alongside roasted vegetables or a simple salad.
Letting steaks rest after cooking keeps them juicy and tender.
Fresh herbs enhance flavor but dried herbs can be used if unavailable.

Nutrition

Serving Size: 1 steak with sauce and mashed potatoes
Calories: 650 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 45 g
Saturated Fat: 20 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 140 mg