Entrée: United States – Steak Diane with Cremini Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 skirt steak, about 12 oz (340 g)
8 oz (225 g) cremini mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 / 4 cup (60 ml) cognac or brandy (optional, for flambé)
1 / 2 cup (120 ml) heavy cream
2 tbsp (30 g) butter
1 tbsp (15 ml) olive oil
2 tbsp (8 g) fresh parsley, chopped
Salt and black pepper to taste

Show original ingredient measurements

1 skirt steak, about 12 oz (340 g)
8 oz / 225 g cremini mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 / 4 cup (60 ml) cognac or brandy (optional, for flambé)
1 / 2 cup (120 ml) heavy cream
2 tbsp (30 g) butter
1 tbsp (15 ml) olive oil
2 tbsp (8 g) fresh parsley, chopped
Salt and black pepper to taste

Instructions

1. Pat steaks dry, season with salt and pepper; heat skillet with oil and sear steaks quickly 1–3 minutes per side (skirt cooks fast); remove and keep warm.
2. Add butter to pan, sauté sliced shallot, minced garlic and sliced cremini mushrooms until soft and golden.
3. Stir in Dijon mustard and Worcestershire sauce; if using, add a splash of cognac and ignite carefully to flambé (optional) or simmer briefly to burn off alcohol.
4. Stir in heavy cream and reduce until sauce coats the back of a spoon; taste and adjust seasoning.
5. Return steaks to pan to warm, spoon sauce and mushrooms over steaks, garnish with chopped parsley and serve.