Jul 13 2026
Restaurants›Henry's Restaurant›Steak Diane Recipe

Steak Diane Recipe

Inspired by Henry's Restaurant
Time30m
Serves2

Two 4 ounce medallions of filet mignon sauteed to order and finished with a creamy mushroom-brandy sauce.

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Ingredients

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Steak

Sauce

Method

Steak Preparation

  1. 1

    Season the Medallions

    Sprinkle both sides of the filet mignon medallions with salt and black pepper, ensuring they are evenly coated.

  2. 2

    Sear the Medallions

    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the medallions and sear for about 3-4 minutes on each side, or until they reach your desired doneness. Remove the medallions from the skillet and cover to keep warm.

  3. 3

    Add Butter

    Reduce heat to medium-low and add butter to the same skillet, allowing it to melt and combine with the remaining oil in the pan.

Sauce Preparation

  1. 4

    Sauté Shallots and Mushrooms

    Add the finely chopped shallots to the skillet and sauté for about 2 minutes until translucent. Then, add the sliced mushrooms and cook until the mushrooms are browned and have released their moisture, about 5 minutes.

  2. 5

    Deglaze with Brandy

    Carefully add the brandy to the skillet, scraping up any brown bits from the bottom of the pan. Let it simmer for about 1-2 minutes until most of the alcohol evaporates.

  3. 6

    Add Cream and Seasonings

    Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook the sauce for another 3-4 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.

  4. 7

    Finish the Sauce

    Add the chopped parsley to the sauce just before serving to add freshness.

Assembly

  1. 8

    Serve the Dish

    Place the seared filet mignon medallions on a plate and generously spoon the creamy mushroom-brandy sauce over the top. Garnish with additional parsley if desired.

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