Here comes a classic of Western cooking and New York City fine-dining right to your stove-top! Steak Diane features tender steak medallions, coated in a rich pan sauce, with no equal. This sauce is saturated with beef flavors, elevated by earthy mushrooms, mustardy tang, Worcestershire sauce, and veal demi-glace. Steak Diane tastes like the candlelight dinner of your dreams, and it still only takes 30 minutes or less to make! Whether you make it for a special someone or as a treat for yourself, it’s a dinner that pairs perfectly with soft lighting and being whisked away (even if it’s only in your imagination)!

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  • 4 beef tenderloin medallions, pounded to 3/4-inch thickness
  • kosher salt, to taste
  • ground pepper, to taste
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1/4 pound button mushrooms, sliced to 1/4-inch thickness
  • 1/4 cup brandy
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup veal demi-glace
  • 1 teaspoon flat-leaf parsley, finely chopped
  • 1 tablespoon scallions, finely chopped
  • hot sauce, optional, to taste
  • wilted greens, optional, for serving


Step 1 –Season the beef tenderloin medallions with the salt and pepper.

Step 2 –Let the salt and pepper absorb into the meat at room temperature.

Step 3 –In a large skillet, melt the butter in the olive oil on high heat.

Step 4 –Cook the tenderloins over high heat until lightly browned at the bottom, about 1 minute.

Step 5 –Turn the medallions over and cook them for an additional 45 seconds.

Step 6 –Transfer the medallions to a plate and tent them using aluminum foil.

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Step 7 –Reduce the heat to medium.

Step 8 –Add the garlic and shallot to the skillet. Cook until fragrant, stirring, about 20 seconds.

Step 9 –Add in the mushrooms.

Step 10 –Season with the salt and pepper, cooking until softened, about 2 minutes.

Step 11 –Remove the skillet from the heat.

Step 12 –Add in the brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.

Step 13 –Return the skillet to the heat

Step 14 –Add in the cream and mustard, stirring for 1 minute over medium heat.

Step 15 –Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions.

Step 16 –Season with the hot sauce, salt, and pepper, to taste.

Step 17 –Add in the medallions and any juices to the saucepan, turning it over to fully coat.

Step 18 –Allow the medallions to simmer for 1 minute or until heated through. Using a meat thermometer, the steaks should read 145 degrees F in their thickest points.

Step 19 –Move the meat to plates, then spoon the sauce over the top.

Step 20 –Serve with the wilted greens.