Date Night Steak Diane (Print Version)

Tender beef medallions with creamy mushroom mustard sauce for an elegant dinner.

# What You 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

# Preparation Steps:

01 - Pat steaks thoroughly dry with paper towels. 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. Add steaks and sear for 2-3 minutes per side for medium-rare doneness, adjusting time as needed for preferred doneness. Transfer to a plate and tent loosely with foil to rest.
03 - 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, being careful not to burn the garlic.
04 - Carefully pour brandy or cognac into the skillet. If desired and safe, ignite with a long lighter to flambé and burn off alcohol. Let the liquid reduce by half for 1-2 minutes.
05 - Stir in heavy cream, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Simmer for 2-3 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
06 - Return 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 elegance in your own kitchen without the reservation prices
  • The creamy mustard sauce comes together in minutes yet tastes like it simmered for hours
02 -
  • Keep a lid nearby when flambéing the brandy, just in case the flames get too enthusiastic
  • The sauce continues thickening off the heat, so pull it a minute earlier than you think you should
03 -
  • Let the steaks come to room temperature for 30 minutes before cooking for even searing
  • Warm the cream slightly before adding it to prevent the sauce from breaking

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