Elegant Steak Dionne
Elevate your dinner table with Elegant Steak Dionne, a luxurious dish featuring tender beef tenderloin steaks bathed in a silky Dijon cream sauce. Perfectly seared and infused with the aromatic richness of garlic, shallots, and fresh thyme, these steaks are finished with a luscious blend of dry white wine, heavy cream, and Dijon mustard for a sauce that's both tangy and velvety. This recipe balances simplicity and sophistication, making it ideal for special occasions or indulgent weeknight meals. With just 15 minutes of prep time and 25 minutes to cook, you can serve up a restaurant-worthy entrée in no time. Garnish with fresh parsley and pair with roasted vegetables or creamy mashed potatoes for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces beef tenderloin steaks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Remove the beef tenderloin steaks from the refrigerator 30 minutes prior to cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks with kosher salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and wait until it shimmers.
Sear the steaks for about 3-4 minutes per side for medium-rare (adjust cooking time depending on desired doneness). Remove the steaks from the skillet, place them on a plate, and cover loosely with foil to rest.
Reduce the heat to medium. Add the unsalted butter to the skillet and let it melt.
Add the minced shallots and sauté for 2 minutes, stirring frequently, until softened. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Deglaze the skillet by pouring in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until the liquid has reduced by half.
Lower the heat to medium-low and stir in the heavy cream, Dijon mustard, and fresh thyme leaves. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the steaks to the skillet, spooning some of the sauce over them. Warm them in the sauce for 1-2 minutes.
Serve the steaks immediately, topped with the Dijon cream sauce. Garnish with chopped fresh parsley, if desired. Pair with your favorite side dishes such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.2 g | 308% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
