Steak Diane with Mushroom Sauce
and mashed potatoes / baby arugula
Steak Diane, a popular, midcentury restaurant dish, is a pan-seared steak smothered with a rich, creamy mushroom sauce. It's an easy and elegant meal to make at home, so bring it out anytime you're feeling celebratory (or just in the mood for a great steak)!
Smarts: Pay close attention to your steaks so they don't overcook. We've provided cook times below as a guideline, but check them earlier if they're on the thinner side or if they seem to be cooking quickly.
Ingredients
- Potatoes, russet - 1 lb , peeled and cubed
- Butter - 1 Tbsp
- Yogurt, plain or Greek - 1/4 cup (low-fat or fat-free are fine)
- Milk, any type - 2 to 4 Tbsp (sub water or stock)
- Shallots - 1 bulb , chopped
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
- Beef, tenderloin steaks / filet mignon - 4 (sub sirloin or NY strip steaks)
- Parsley, fresh - 2 Tbsp , chopped
- Stock, beef - 1/2 cup (sub any type of stock)
- Worcestershire sauce - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Wine, white (opt) - 1/4 cup
- Heavy cream - 1/4 cup
- Lemon juice - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 2 Tbsp
- Baby arugula - 5 oz
Prep
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Shallots - (If prepping right before cooking, get oven heating and water boiling first.) Prep as directed. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together lemon juice, mustard (portion for salad), and honey. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Mushrooms - Slice mushrooms if not pre-sliced. (Can be done up to 3 days ahead)
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Season steaks - Season steaks generously on both sides with some salt and pepper. (Can be done 1 day ahead)
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Make sauce base - Whisk together stock, Worcestershire sauce, and mustard (portion for steaks).
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Make
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Heat the oven to 400F / 204C degrees and situate a rack in the upper third of the oven.
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Place potatoes in a saucepan and cover with well-salted water. Bring to a boil and cook, uncovered, until potatoes can be easily pierced with a knife, 12 to 15 minutes. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
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Heat a large, oven-safe skillet with cooking oil over medium-high heat. When the pan is very hot and the oil is shimmering, add steaks to the pan and sear until the bottom is crisp and golden, ~2 minutes. (If your steaks are very thick, use tongs to briefly sear the edges of the steaks.) Flip the steaks and sear the final side for ~1 minute.
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Transfer the skillet with steaks to the upper oven rack and bake for 7 to 9 minutes or until they reach your desired level of doneness - 120F/49C for medium-rare, 130F/54C for medium (cooking filet mignon past medium is not recommended; if using smaller or thinner steaks, reduce the cooking time accordingly).
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While steaks cook, return to the potatoes. Use a masher to mash steamed potatoes with butter (portion for potatoes) and yogurt. Add milk a little at a time until mash is creamy and smooth. Season to taste with some salt and pepper and cover to keep warm.
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Move steaks to a plate and cover with foil. Allow the steaks to rest, covered, while you prepare the pan sauce.
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Return skillet to medium heat and add butter (portion for steaks). When butter is melted and bubbly, add shallots and mushrooms with a pinch of salt. Saute until tender, 5 to 6 minutes.
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Pour wine into the pan and cook until liquid has mostly evaporated, scraping up any browned bits from the bottom. (Skip this step if you aren’t using wine.)
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Give the sauce base a stir and pour it over the mushrooms. Reduce heat to medium-low and bring to a simmer. Simmer until the sauce is slightly reduced and the flavors have come together, 3 to 4 minutes. Remove from the heat and stir in the cream. Taste the sauce and season with some salt and pepper.
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Place arugula in a large serving or mixing bowl and toss with vinaigrette until it is dressed to your liking.
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Divide mashed potatoes and steaks among serving plates. Spoon mushroom sauce over steaks (and over potatoes too, if you’d like) and sprinkle parsley over everything. Enjoy with salad on the side.
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