Steak Diane is a classic steakhouse recipe perfect for a date night at home!
4 beef tenderloin steaks or strip steaks (room temperature)
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 shallot, thinly sliced
2 garlic cloves, minced
1 Tbsp. tomato paste
2 Tbsp. brandy or cognac
1 pint sliced cremini mushrooms
1 cup low-sodium beef broth
2 Tbsp. Worcestershire sauce
1 Tbsp. chopped chives
- Using a meat mallet, pound the steaks to a 1/2-inch thickness. Season generously with salt and pepper.
- Add the butter and oil to a heavy skillet set over medium-high heat. When the butter is melted and sizzling, add the steaks (work in batches if you need to so you don’t overcrowd the pan.)
- Cook the steak for 2-4 minutes on each side, until deeply browned and cooked to your liking.
- Transfer the steaks to a plate and cover with foil to keep warm.
- Return the pan to the burner and add the garlic and shallot; cook 1-2 minutes, or until softened and fragrant. Stir in the tomato paste and cook 30 seconds.
- Stir in the cognac, scraping up any browned bits from the bottom of the pan.
- Add the mushrooms, beef broth, and Worcestershire sauce.
- Bring to a simmer, then cook for 5-6 minutes, until the mushrooms are soft and the broth is reduced by about a third.
- Stir in the cream and cook for 1-2 minutes, until thickened.
- Season to taste with salt and pepper.
- Spoon the sauce over the steaks. Sprinkle with chives before serving.