Steak Diane for Two
Elevate your date night dinner with this classic Steak Diane for Two, a show-stopping dish that's perfect for romantic occasions. This elegant recipe features tender, pan-seared beef tenderloin steaks cloaked in a luscious creamy Diane sauce made from a medley of sautéed mushrooms, Dijon mustard, Worcestershire sauce, and a splash of brandy or cognac. With the dramatic touch of flambéing (optional) and the savory goodness of garlic, shallots, and fresh herbs, this indulgent meal delivers restaurant-quality flavors in just 30 minutes. Serve piping hot with the velvety sauce draped over the steak for a luxurious, bistro-style experience at home. Ideal for special occasions or when you simply want to treat yourself, this Steak Diane recipe is a guaranteed crowd-pleaser for two. Keywords: Steak Diane recipe, beef tenderloin, creamy mushroom sauce, date night dinner, romantic meals for two.
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Recipe Information
Ingredients
- 2 pieces beef tenderloin steaks (about 6 oz each)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 piece shallot, finely minced
- 1 piece garlic clove, finely minced
- 1 cup cremini or button mushrooms, thinly sliced
- 0.25 cup brandy or cognac
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 0.5 cup beef stock or broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef tenderloin steaks on both sides with the salt and black pepper. Let them rest at room temperature for 10 minutes while preparing other ingredients.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once hot, place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare. Adjust cooking time if you prefer a different doneness. Remove the steaks from the skillet and set aside, tenting them loosely with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced shallot and garlic, cooking for 1-2 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
Carefully add the brandy or cognac to the skillet and ignite it with a long match (optional) to burn off the alcohol. Allow it to simmer for 1-2 minutes until reduced by about half.
Stir in the Dijon mustard, Worcestershire sauce, and beef stock, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the sauce reduces slightly.
Lower the heat and stir in the heavy cream. Simmer for another 2-3 minutes until the sauce thickens to your desired consistency.
Return the steaks and any accumulated juices back to the skillet, spooning the sauce over the top to warm them through for 1-2 minutes.
Sprinkle the dish with fresh parsley and serve the steaks immediately with the rich Diane sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 654 mg | 14% | |
*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.
