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Ingredients
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Steak
Lowcountry mushrooms & aromatics
Diane sauce
Method
Steak
- 1
Bring steaks to temperature & season
Remove the sirloin steaks from the refrigerator 30–40 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.
- 2
Sear steaks
Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add 1 tablespoon neutral oil and 1 tablespoon butter. When the fat is shimmering and butter has stopped foaming, add the steaks. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes for medium-rare (adjust time ±1 minute for thickness and desired doneness).
- 3
Finish with butter and rest
During the last 30–45 seconds of cooking, add 2 tablespoons butter to the pan and tilt the skillet, spooning the melted butter over the steaks (baste) to enrich flavor. Transfer steaks to a warm plate, tent loosely with foil, and rest 6–8 minutes while you make the mushrooms and sauce. Reserve pan fond and any rendered juices in the skillet for the sauce.
Lowcountry mushrooms & aromatics
- 4
Cook bacon
While the steaks rest, wipe the skillet lightly if there is excessive burnt residue, leaving the fond and any rendered fat. Over medium heat, add the diced bacon and cook 3–4 minutes until fat renders and edges start to brown. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
- 5
Sauté mushrooms
Add 1 tablespoon butter to the skillet with the bacon fat and heat until melted. Add shallots and cook 30–40 seconds until fragrant. Add the cremini and shiitake mushrooms in a single layer if possible and let them sear undisturbed 2–3 minutes to develop color. Stir and cook another 3–4 minutes until mushrooms are browned and juices mostly evaporated.
- 6
Diane sauce
- 7
Sweat shallot and aromatics
Reduce heat to medium-low. Add 2 tablespoons butter to the skillet and when melted add the minced shallot (1 tsp) and cook 1 minute until softened but not browned. Whisk in Dijon mustard and horseradish (if using) to bloom flavors for 15–20 seconds.
- 8
Flambé or deglaze with brandy
Carefully add the brandy or cognac to the pan to deglaze, scraping up browned bits with a wooden spoon. If comfortable and safe, tilt the pan slightly to ignite the alcohol and let flames subside (flambé) — otherwise allow the brandy to reduce by half over medium heat, about 1–2 minutes.
- 9
Build the sauce
Add the beef stock and Worcestershire sauce and simmer 2–3 minutes until slightly reduced. Stir in the heavy cream and continue to simmer another 2 minutes until the sauce coats the back of a spoon and has a silky texture. Taste and adjust seasoning with up to 1/4 tsp salt and 1/2 tsp freshly ground black pepper.
- 10
Combine mushrooms & finish
Return the reserved mushrooms and bacon to the pan, stirring to combine and warm through 1 minute. Stir in chopped parsley. If sauce is too thin, simmer a little longer; if too thick, add a tablespoon of beef stock or cream to loosen. Remove from heat.
- 11