Steak Diane with Mushroom-Dijon Pan Sauce

Steps

1. Step 1

   Pat the steaks dry. If they are thicker than 1/2 inch, lay each between two sheets of plastic wrap and pound with the flat side of a meat mallet or a small skillet until evenly 1/2 inch thick. Season both sides all over with the salt and 1/2 teaspoon of the pepper, and let them sit at room temperature while you prep the sauce ingredients.

   10 min

   • 4 top sirloin steaks (about 6 oz each)
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Slice the mushrooms, chop the shallots, and mince the garlic so everything is ready to go; the sauce moves fast.

   5 min

   • 8 oz cremini mushrooms
   • 2 shallots
   • 2 cloves garlic
3. Step 3

   Heat the oil in a large heavy skillet (cast iron or stainless, not nonstick) over high heat until it just begins to smoke. Add the steaks in a single layer, working in two batches if they don't fit without touching. Sear 2 minutes per side for medium-rare. Move the steaks to a plate and tent loosely with foil.

   6 min

   • 4 top sirloin steaks (about 6 oz each)
   • 1 tbsp neutral oil, such as canola
4. Step 4

   Lower the heat to medium-high. Add 2 tablespoons of the butter to the same skillet, then the mushrooms. Cook, stirring now and then, until they release their liquid and turn deep golden, 5 to 6 minutes. Add the shallots and garlic and cook 1 minute more, until fragrant.

   7 min

   • 2 tbsp unsalted butter
   • 8 oz cremini mushrooms
   • 2 shallots
   • 2 cloves garlic
5. Step 5

   Pull the pan off the heat and pour in the brandy. Return it to the heat and simmer, scraping the browned bits off the bottom with a wooden spoon, until the liquid has nearly disappeared, about 1 minute. (If it catches a flame, stand back and let it burn out on its own.)

   2 min

   • 1/4 cup brandy or cognac
6. Step 6

   Stir in the beef broth, Dijon and Worcestershire. Simmer until reduced by about half, 3 to 4 minutes. Stir in the cream and simmer until the sauce coats the back of a spoon, 2 to 3 minutes more.

   6 min

   • 3/4 cup beef broth
   • 2 tbsp Dijon mustard
   • 1 tbsp Worcestershire sauce
   • 1/2 cup heavy cream
7. Step 7

   Turn off the heat and swirl in the last 1 tablespoon butter until melted and glossy. Pour in any juices from the steak plate, then taste and add salt and the remaining 1/4 teaspoon pepper as needed.

   2 min

   • 1/4 tsp black pepper
   • 1 tbsp unsalted butter
   • salt
8. Step 8

   Set the steaks on plates or a platter, spoon the mushroom sauce generously over the top, and scatter with parsley. Serve right away with buttered egg noodles or crusty bread for the sauce.

   • 4 top sirloin steaks (about 6 oz each)
   • 2 tbsp fresh parsley
   • 12 oz egg noodles, cooked and tossed with butter, or crusty bread

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026