The best recipes, improved

Steak Diane

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m


  • 6 oz Beef fillet, tenderloin or filet mignon
  • 2 tbsp. Butter
  • 1 tbsp. Shallot, minced
  • 1 Clove garlic, minced
  • 1/2 tsp. Worcestershire sauce, or to taste
  • 1/4 c Heavy cream or half-and-half
  • 1/2 tsp. Champagne vinegar
  • 1/3 c Shitake mushroomes, thinly sliced


  1. Flatten fillets a bit with the palm of your hand or a small mallet to around 1" thick. Season with salt and a lot of pepper and let sit.
  2. In small skillet heat 1 tsp grapeseed oil and 1 tbsp butter over medium-high heat. When butter foam melts, sear steaks no more than 2 minutes per side, just until browned. When done, set aside on a platter and tent with foil.
  3. Reduce heat to medium. In the same skillet, add 1 tbsp butter and cool shallots 2 minutes, until tender. Stir in Worcestershire sauce and cream. Add a couple pinches of salt and even more pepper. Stir a couple times and taste, adjust accordingly.
  4. Add shitake mushrooms and toss to coat. Let cook until mushrooms soften and start to brown, 2-3 minutes.
  5. Keeping mixture at a steady simmer, return meat and any platter juices to your pan. Cook, turning two or three times, until meat is done to your preferred temperature (125°F internal temperature for medium-rare).
  6. Transfer to a plate, spoon sauce over meat.
  7. To serve with green beans, bring a medium sauce pan with heavily salted water to a rolling boil. Boil for 4-5 minutes or until just tender. Serve immediately (this step is best done while preparing the sauce).