Steakhouse & Grill · Free recipe
Steak Diane
A retro tableside-style dish of thin seared steak in a mustard, mushroom, and Worcestershire pan sauce. Fast, dramatic, and deeply savory.
Step 1
If the steaks are thicker than three-quarters of an inch, place each between two sheets of plastic wrap and gently pound with a flat pan until even. Thin steaks cook in seconds, which is key to this dish.
Step 2
Pat the steaks dry and season both sides with the salt and pepper.
Step 3
Heat a 12-inch skillet over medium-high heat, add the oil and 1 tablespoon butter, and sear the steaks for just 1.5 minutes per side, then move them to a plate.
Step 4
Lower the heat to medium and add the remaining 1 tablespoon butter and the sliced mushrooms. Cook, stirring occasionally, for 5 minutes until they release their water and turn golden.
Step 5
Add the shallots and garlic and cook 1 minute more until fragrant.
Step 6
Pull the pan off the heat and carefully add the brandy (it may ignite, so keep back), then return to the heat and let it bubble 1 minute.
Step 7
Pour in the beef broth and scrape up the browned bits from the bottom with a wooden spoon.
Step 8
Stir in the Dijon mustard and Worcestershire sauce, then simmer for 3 minutes to reduce slightly.
Step 9
Lower the heat and stir in the heavy cream; simmer gently for 2 minutes until the sauce thickens enough to coat a spoon.
Step 10
Return the steaks and their juices to the pan and warm for 1 minute, spooning sauce over them.
Step 11
Sprinkle with chopped parsley and serve right away over mashed potatoes or with crusty bread.
Tips from the test kitchen
- Have every ingredient prepped and measured before you start, because this dish moves quickly.
- Thin steaks overcook in a blink, so pull them early since they finish in the sauce.
