Description
A classic steak dish with a rich mushroom cream sauce.
Ingredients
Scale
- 2 beef tenderloin steaks (8 oz each)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Season steaks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms until browned.
- Add garlic and cook for 30 seconds.
- Pour in brandy and let it reduce by half.
- Stir in cream, Dijon mustard, and Worcestershire sauce.
- Simmer until sauce thickens slightly.
- Return steaks to the skillet and coat with sauce.
- Garnish with parsley before serving.
Notes
- Use high-quality beef for best results.
- Adjust cooking time for preferred doneness.
- Serve with mashed potatoes or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 350mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 160mg
Keywords: steak diane, mushroom cream sauce, beef tenderloin, pan-seared steak