Date Night Steak Diane (Printable Version)

Succulent beef medallions simmered in a creamy mustard mushroom sauce for an elegant meal.

# What You'll Need:

→ 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

# Directions:

01 - Pat steaks completely dry with paper towels and season both sides generously with salt and freshly ground black pepper.
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 the hot pan and sear for 2–3 minutes per side for medium-rare doneness. Adjust timing to reach preferred doneness. Transfer steaks to a clean plate and tent loosely with aluminum foil to rest.
04 - In the same skillet, add sliced mushrooms and 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 and safe, ignite with a long lighter to flambé and burn off alcohol. Let the liquid reduce by half, approximately 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 over steaks and simmer for 1 minute to rewarm through. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Restaurant quality without the restaurant price tag or the need for reservations
  • The creamy mustard sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for impressing someone special while keeping the actual cooking manageable
02 -
  • Let your steaks come to room temperature for about 30 minutes before cooking to ensure even cooking
  • Don't crowd the pan or the temperature will drop and you'll end up steaming instead of searing
  • The sauce will continue to thicken as it sits, so remove it from heat when it's slightly thinner than you want
03 -
  • Invest in a good instant-read thermometer because 130 degrees Fahrenheit is perfect for medium-rare every time
  • Keep a lid nearby when adding the brandy in case the flames get too enthusiastic

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