Classic Steak Diane Recipe | Filet Mignon with Rich Mushroom Sauce
Tender filet mignon is seared and served with a rich mushroom, brandy, Dijon, and cream pan sauce for a classic Steak Diane that feels fancy but cooks fast. One-pan method with simple timing for glossy, balanced sauce and perfectly cooked steaks.
Ingredients
Ingredients
- 2 filet mignon steaks (about 6–8 oz each, 1.5–2 inches thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil (avocado or canola)
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter (plus more if needed)
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 medium shallot, finely minced
- 1 garlic clove, minced
- 2 tablespoons brandy or cognac (or low-sodium beef broth as a nonalcoholic swap)
- 1/3 cup low-sodium beef broth
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/3 cup heavy cream
- 1 teaspoon lemon juice (or a splash of sherry vinegar), to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Salt and pepper, to taste
Instructions
Instructions
- Pat the filet mignon dry, then season all sides with salt and pepper and let sit at room temperature for 20–30 minutes while you prep the mushrooms and shallot.
- Heat a heavy 12-inch skillet over medium-high, add the oil and 1 tablespoon butter, and when foaming, sear the steaks 2–3 minutes per side until deeply browned, searing edges if thick.
- Check internal temperature and remove the steaks at 120–125°F for rare, 125–130°F for medium-rare, or 135°F for medium, then transfer to a warm plate and tent with foil to rest.
- Reduce heat to medium, add 1 tablespoon butter if needed, then add the mushrooms with a pinch of salt and cook 2 minutes undisturbed, stirring and cooking 3–4 minutes more until golden and their liquid evaporates.
- Stir in the shallot and cook 1 minute, add the garlic and cook 30 seconds until fragrant.
- Remove the pan from heat, add the brandy, return to heat, and simmer 30–60 seconds while scraping up browned bits, letting most alcohol cook off; use broth if skipping alcohol.
- Add the beef broth, Dijon, and Worcestershire, then simmer 2–3 minutes to reduce slightly.
- Stir in the heavy cream and any steak resting juices and simmer gently 1–2 minutes until glossy and thick enough to coat a spoon.
- Season the sauce to taste with salt, pepper, and a few drops of lemon juice for brightness, then fold in the parsley.
- Return the steaks to the pan to warm briefly and spoon sauce over, or plate the steaks and pour the sauce on top, garnishing with extra parsley and serving immediately.
Notes
Total time is about 25–30 minutes including resting. For no alcohol, use all beef broth and finish with lemon juice or sherry vinegar. Pull steaks a few degrees before target doneness to account for carryover cooking. Keep the cream at a gentle simmer to avoid breaking the sauce. Serve with mashed potatoes, green beans, or buttered noodles. Leftovers keep up to 3 days refrigerated; reheat gently with a splash of broth or cream.