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 15 min

Cook 15 min

Total 30 min

Ingredients

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

1 lb (450 g) skirt steak, cut into 1–1 1 / 2 inch (2.54 to 3.81 cm) medallions or pounded thin
8 oz (225 g) cremini mushrooms, sliced
1 shallot, finely chopped
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) brandy or cognac (optional)
1 / 2 cup (120 ml) beef stock
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) heavy cream (optional)
Salt to taste
Freshly ground black pepper to taste
Chopped parsley for garnish

Show original ingredient measurements

1 lb (450 g) skirt steak, cut into 1–1 1 / 2 inch medallions or pounded thin
8 oz (225 g) cremini mushrooms, sliced
1 shallot, finely chopped
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) brandy or cognac (optional)
1 / 2 cup (120 ml) beef stock
2 tsp Dijon mustard
2 tbsp (30 ml) heavy cream (optional)
Salt to taste
Freshly ground black pepper to taste
Chopped parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season steak medallions with salt and pepper.
2. Heat oil and 1 tbsp (15 ml) butter in a skillet over high heat; sear steaks 1–2 minutes per side for medium‑rare, remove and tent to rest.
3. Reduce heat to medium, add remaining butter, sauté shallot until soft, add mushrooms and cook until browned.
4. If using, carefully add cognac to deglaze (flambé if desired and safe); add beef stock and Dijon, simmer to reduce slightly.
5. Stir in cream if using, return steaks to skillet to warm and coat with sauce.
6. Garnish with parsley and serve immediately.

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1. Season steak medallions with salt and pepper.
2. Heat oil and 1 tbsp butter in a skillet over high heat; sear steaks 1–2 minutes per side for medium‑rare, remove and tent to rest.
3. Reduce heat to medium, add remaining butter, sauté shallot until soft, add mushrooms and cook until browned.
4. If using, carefully add cognac to deglaze (flambé if desired and safe); add beef stock and Dijon, simmer to reduce slightly.
5. Stir in cream if using, return steaks to skillet to warm and coat with sauce.
6. Garnish with parsley and serve immediately.

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