Description
A classic steak dish with a rich mushroom cream sauce, perfect for a special dinner.
Ingredients
Scale
- 2 beef steaks (sirloin or ribeye), 8 oz each
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the steaks with salt and pepper.
- Heat butter and olive oil in a pan over medium-high heat.
- Sear the steaks for 3-4 minutes per side, then remove and set aside.
- In the same pan, sauté mushrooms and garlic for 2-3 minutes.
- Add brandy and let it reduce for 1 minute.
- Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 2 minutes.
- Return the steaks to the pan and spoon sauce over them. Cook for 1 more minute.
- Garnish with fresh parsley and serve hot.
Notes
- Use a meat thermometer to ensure steaks reach your desired doneness.
- Substitute brandy with beef broth if preferred.
- Serve with mashed potatoes or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 3g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 180mg
Keywords: steak diane, mushroom cream sauce, pan-fried steak, French cuisine