Steak Diane with Mushrooms and Thyme
Steak Diane with Mushrooms and Thyme is a special occasion dish full of tender filet mignon and a creamy mushroom and thyme sauce. This is a terrific dish to serve on Christmas Day or New Year’s Eve. Also, this is a great Valentine’s Day dinner.
The Ingredients Needed
- Filet Mignon- I use four filet mignon steaks for this recipe.
- Mushrooms- I use regular white mushrooms, but you could also use shitake or mini portabello mushrooms.
- Chicken Stock- For the best flavor, I recommend you use homemade chicken stock. My recipe is at the bottom of this post.
- Brandy- Inexpensive brandy works just fine for this recipe.
- Thyme- The fresh thyme adds great flavor.
The Equipment You’ll Need for Steak Diane with Mushrooms and Thyme
- A Meat Thermometer- I highly recommend you use an instant read thermometer to make sure your steak is cooked to the temperature you like.
- A Cast Iron Skillet- I think this is the best pan for cooking steak.
How I Made my Filet Mignon
- First, I cooked the shallots. It’s important to not burn them, but also to cook them until they’re soft.
- Next, I added the mushrooms, and cooked them until they were golden brown. You need to make sure the liquid from the mushrooms evaporates. Otherwise, you will have a watery sauce.
- Then, I added the brandy. It’s important to remove the pan from the heat when you add the brandy. If you don’t it could light on fire.
- Next, I started to cook the steak. I like to get my cast iron skillet nice and hot, and then sear the steak on both sides, until a nice brown crust develops.
- If you like your steak well done, you may want to cook it in a 350 degree oven until it cooks through.
- Finally, I added the rest of the sauce ingredients , and simmered them until the sauce until it was nice and thick.
My family really loves this Steak Diane with Mushrooms and Thyme. Not only is it delicious, but the whole dish takes less than an hour from start to finish.
Steak Diane with Mushrooms and Thyme
Filet Mignon topped with a creamy brandy mushroom sauce.
Ingredients
- 4 tbsp. unsalted butter
- ½ cup minced shallots
- 2 cups sliced mushrooms
- 1 tbsp. olive oil
- 4 filet mignon steaks
- ¼ tsp. seasoned salt
- ¼ cup brandy
- ½ cup chicken stock
- 2 tsp. Dijon mustard
- 1 cup heavy cream
- 1 tsp. black pepper
- 1 tbsp. fresh thyme
Instructions
- In a large skillet, melt the butter. Add the shallot and cook until they're translucent. Add the mushrooms and cook until the mushrooms are golden and have given off most of their liquid.
- Meanwhile, heat a cast iron skillet to high heat. Dry the steaks well and sprinkle with the seasoned salt. Add a tablespoon of olive oil and cook the steaks on both sides until they reach a temperature of 145 degrees for medium rare.
- Back to the mushrooms: Remove the pan from the heat and add the brandy. Put it back on the heat and cook it for three minutes. Add the rest of the ingredients and let it cook down while the steak cooks.
- When the steaks get to temperature, remove the steaks to a plate and let them rest for five minutes. Serve with the sauce.
Nutrition
Calories: 425kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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