Steak Diane Mushroom Sauce (Print Version)

Juicy steak medallions served with a savory mushroom cognac sauce and fresh herbs.

# Ingredients:

→ Main Ingredients

01 - 4 beef tenderloin medallions, pounded to 3/4 inch thickness
02 - Salt, to taste
03 - 8 oz sliced mushrooms (cremini or button)
04 - 4 tablespoons butter, divided
05 - 1/2 cup finely minced shallots
06 - 4 tablespoons cognac or brandy
07 - 1/2 cup beef broth
08 - 4 teaspoons Worcestershire sauce
09 - 2 teaspoons Dijon mustard
10 - 2 teaspoons tomato paste
11 - 1/3 cup heavy cream
12 - Freshly ground black pepper, to taste
13 - 1 tablespoon flat-leaf parsley, minced

# Directions:

01 - Season both sides of the beef medallions with salt and allow them to sit at room temperature for 15-30 minutes.
02 - In a small bowl, combine the beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Mix well and set aside.
03 - Heat 2 tablespoons of butter in a large skillet over medium-high heat. Pat the beef medallions dry and add them to the skillet. Sear the steaks for 1-4 minutes per side based on desired doneness, checking with an instant-read thermometer or the finger test (rare: 125°F; medium rare: 135°F; medium: 145°F; well done: 160°F).
04 - Transfer the cooked steaks to a cutting board and tent with foil to keep them warm.
05 - In the same skillet, melt the remaining 2 tablespoons of butter over high heat. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 3-5 minutes. Remove the mushrooms from the pan and set aside.
06 - Reduce the heat to medium-high and add the minced shallots to the skillet. Sauté for 2 minutes, stirring occasionally.
07 - Pour in the cognac or brandy to deglaze the pan, scraping up any browned bits from the bottom. Cook until the alcohol has nearly evaporated.
08 - Stir in the broth mixture and the sautéed mushrooms. Bring the sauce to a boil and cook until it thickens slightly, about 2-3 minutes.
09 - Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes, allowing the flavors to meld. Adjust seasoning with salt and black pepper as needed.
10 - Plate the steaks and spoon the warm Diane sauce with mushrooms over the top. Garnish with finely chopped parsley and serve immediately.

# Notes:

01 - Allow the steaks to come to room temperature before searing for even cooking.
02 - Use a thermometer for accurate doneness levels.

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