Decadent Creamy Mushroom Steak Diane
Indulge in the rich flavors of our Decadent Creamy Mushroom Steak Diane, where tender filet medallions are perfectly seared and served with a luxurious, creamy mushroom sauce. This dish not only elevates your dining experience with its elegant presentation, but it also brings together the earthy notes of wild mushrooms, the tang of Dijon mustard, and the warmth of brandy to create a sauce that is irresistibly delicious. Perfect for special occasions or a cozy dinner, this recipe serves four and is sure to impress family and friends alike.
4
Servings
550
Calories
16
Ingredients
Ingredients
filet of beef, medallions
4 (250-300 g each)
butter
50 (g)
Worcestershire sauce
2 (tablespoons)
finely chopped shallots
1.5 (tablespoons)
garlic cloves, crushed
2 (cloves)
button mushrooms, sliced
250 (g (seasonal wild mushrooms optional))
Dijon mustard
3 (teaspoons)
lemon juice
1 (tablespoon)
beef stock granules
3/4 (teaspoon)
double cream
125 (ml)
half cream
25 (ml)
brandy
3 (tablespoons)
fresh thyme leaves
1 (tablespoon)
chopped parsley
1 (tablespoon)
chives
1 (tablespoon)
pepper
to taste
Instructions
1
Begin by seasoning the filet medallions generously with salt and pepper on both sides.
2
Heat a small amount of oil in a large, heavy-bottomed pan over high heat until it is hot.
3
Add the filet medallions to the pan in a single layer, making sure not to overcrowd the pan. Sear the steaks for 2-3 minutes on each side for medium-rare. Adjust cooking time according to your preference for doneness, ensuring thicker cuts may require additional time.
4
Once cooked, remove the steaks from the pan and let them rest while you prepare the sauce, keeping them warm by covering lightly with foil.
5
In the same pan, reduce the heat to medium and melt the butter. Add the finely chopped shallots and crushed garlic, sautéing until they are soft and fragrant, about 2 minutes.
6
Stir in the Worcestershire sauce and sliced mushrooms, cooking until the mushrooms have released their moisture and begin to soften, about 4-5 minutes.
7
Add the Dijon mustard, lemon juice, beef stock granules, and brandy, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
8
Next, incorporate the double cream and half cream into the pan. Continue to simmer, stirring frequently, until the sauce thickens slightly. If it becomes too thick, add a small amount of half cream to loosen it.
9
Finish the sauce by stirring in the fresh thyme, chopped parsley, and chives. Season with pepper to taste.
10
Serve the warm steaks topped with the creamy mushroom sauce. Enjoy!
Nutrition Information
39g
Fat
6.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Creamy Mushroom Steak Diane?
It is a sophisticated dish featuring tender beef filet medallions seared to perfection and topped with a luxurious sauce made from mushrooms, brandy, Dijon mustard, and cream.
What cut of beef is best for this recipe?
The recipe recommends using filet of beef medallions, specifically four pieces weighing approximately 250-300g each.
How long should I sear the steaks for a medium-rare finish?
For medium-rare, sear the medallions for 2-3 minutes on each side in a hot, heavy-bottomed pan.
Can I use different types of mushrooms?
Yes, while the recipe calls for button mushrooms, seasonal wild mushrooms are a great optional substitute to enhance the earthy flavor.
What role does brandy play in the Steak Diane sauce?
Brandy adds a signature warmth and depth of flavor to the sauce, which is characteristic of the classic Steak Diane preparation.
Is there a substitute for double cream?
If double cream is unavailable, you can use heavy cream, though the sauce may be slightly less rich.
How many people does this recipe serve?
This recipe is portioned to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
What should I do if my sauce becomes too thick?
If the sauce thickens too much during simmering, simply add a small amount of half cream to loosen it to your desired consistency.
Why do the steaks need to rest after cooking?
Resting allows the juices to redistribute within the meat, ensuring the steak remains tender and moist when served.
What herbs are used in the finishing of the sauce?
The sauce is finished with a fresh blend of thyme leaves, chopped parsley, and chives.
How much protein is in one serving of this dish?
One serving provides approximately 37.5g of protein.
Can I make this dish if I am on a low-carb diet?
Yes, with only 6.5g of carbohydrates per serving, this dish is suitable for many low-carb dietary plans.
How do I prepare the shallots and garlic?
The shallots should be finely chopped and the garlic cloves should be crushed before they are sautéed in butter.
What is the fat content per serving?
This decadent dish contains 39g of fat per serving.
What temperature should the pan be for searing the meat?
The pan should be heated over high heat until the oil is very hot to achieve a proper sear.
How long should I sauté the mushrooms?
Sauté the sliced mushrooms for about 4-5 minutes until they have released their moisture and begun to soften.
What is 'half cream' in this recipe?
Half cream is a lighter cream product (often known as half-and-half in some regions) used to balance the richness of the double cream.
When should I season the beef medallions?
Season the medallions generously with salt and pepper on both sides at the very beginning, before they hit the pan.
Is Steak Diane suitable for dinner parties?
Yes, its elegant presentation and rich, complex flavors make it a perfect choice for special occasions and dinner parties.
What is the purpose of the Dijon mustard?
The Dijon mustard provides a necessary tang and sharp contrast to the rich cream and savory beef flavors.
How many ingredients are in this recipe?
There are a total of 16 ingredients used in this recipe.
Can I adjust the cooking time for thicker cuts of meat?
Yes, thicker cuts of beef may require additional cooking time beyond the recommended 2-3 minutes per side.
What provides the savory base for the sauce?
The savory base is created using beef stock granules, Worcestershire sauce, and the fond left in the pan from searing the steaks.
How should I serve the finished dish?
Serve the warm steaks immediately, topped generously with the creamy mushroom sauce.
What is the role of lemon juice in the sauce?
Lemon juice adds a hint of acidity that helps to cut through the richness of the cream and butter.
What type of pan is recommended?
A large, heavy-bottomed pan is recommended to ensure even heat distribution and to prevent overcrowding.
Are there any sugars or fiber in this recipe?
The recipe data indicates that sugar and fiber content are not specified or are negligible.
How long do the shallots and garlic need to cook?
They should be sautéed for about 2 minutes until they are soft and fragrant.
Can I use dried herbs instead of fresh?
While fresh herbs provide the best aromatic finish, you can use dried herbs in smaller quantities if fresh are unavailable.