Michael's Classic Steak Diane Recipe

Bring steaks to room temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Heat a heavy skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle immediately). Add 2 tbs vegetable oil and swirl to coat.

Sear steaks: place filets in the hot pan without crowding. Sear 2–3 minutes per side for medium-rare depending on thickness (for 6–7 oz, roughly 3 minutes each side). Do not move the steaks while searing to get a good crust.

Add 2 tbs unsalted butter to the pan and tilt the pan, spooning the melted butter over the steaks for 30–60 seconds to baste and build flavor.

Check doneness with an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare. Remove steaks to a warm plate and tent loosely with foil to rest while you finish the sauce and mushrooms.

While steaks rest, prepare the mushroom and onion topping. In a separate sauté pan over medium-high heat, add 1 tbs olive oil and 1 tbs unsalted butter until butter is melted and foamy.

Add thinly sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 6–8 minutes.

Add the sliced mixed mushrooms to the pan and increase heat to medium-high. Spread mushrooms in a single layer and let them brown undisturbed for 2 minutes, then stir. Continue cooking 3–4 minutes until nicely browned.

Season mushrooms and onions with 1 tsp salt, 1/2 tsp black pepper and 1 tsp fresh thyme leaves (if using). Sauté another 1–2 minutes to let flavors combine. Remove from heat and keep warm; these will be added on top of the steaks.

In the same hot pan you used for searing the steaks (with fond and browned bits), reduce heat to medium. If the pan is very greasy, spoon off excess fat leaving about 1 tbs to build the sauce.

Add the minced shallot and 1 tsp garlic to the pan. Sauté briefly for 30–45 seconds until fragrant and softened but not browned.

Add 3 tbs brandy to deglaze the pan. If you are comfortable and want a traditional flambé, carefully tilt the pan or ignite the brandy with a long lighter to burn off alcohol (allow flame to extinguish). If not flambéing, let the brandy simmer and reduce by half, scraping up browned bits with a wooden spoon.

Stir in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce, combining with the pan juices.

Add 1/2 cup beef stock and simmer until reduced by about one-third, 2–3 minutes, concentrating flavor.

Lower heat to medium-low and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until the sauce is slightly thickened and coats the back of a spoon. Do not boil vigorously.

Taste and season with salt and pepper to taste. If using, stir in 1 tbs Dijon-mustard butter (or plain butter) at the end for extra gloss and richness.

Add the sautéed mushrooms and onions into the sauce for 30–60 seconds to warm and meld flavors, or spoon sauce over steaks and top with mushrooms separately, per preference.

Finish with a sprinkle of chopped fresh parsley over the sauce for brightness.