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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