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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Lower the heat and stir in the heavy cream. Simmer for another 2-3 minutes until the sauce thickens to your desired consistency.
Step 8
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.
Step 9
Sprinkle the dish with fresh parsley and serve the steaks immediately with the rich Diane sauce spooned over the top. Enjoy!
Nutrition Facts
| Serving size | (638.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1397.1 |
| Total Fat 103.3g | 0% |
| Saturated Fat 46.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 302.0mg | 0% |
| Sodium 1620.7mg | 0% |
| Total Carbohydrate 12.6g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 3.5g | |
| Protein 64.1g | 0% |
| Vitamin D 5.6IU | 0% |
| Calcium 85.7mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1253.1mg | 0% |
Source of Calories