Description

Ever dreamed of serving a restaurant-quality steak dinner that’s juicy, flavorful, and dripping with a creamy, savory sauce, all without spending hours in the kitchen? That’s the magic of Tenderloin Steak Diane! This classic dish features tender beef tenderloin steaks smothered in a rich mushroom-cream sauce with a hint of garlic and chives

Ingredients

To make Tenderloin Steak Diane for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:

Beef Tenderloin Steaks (4, 6 oz each): Tender, lean cuts that cook quickly and melt in your mouth.
Steak Seasoning (1 tsp): A blend of spices to enhance the beef’s flavor.
Butter (2 tbsp): Adds richness to the steaks and sauce.
Sliced Fresh Mushrooms (1 cup): Brings earthy, savory depth to the sauce.
Reduced-Sodium Beef Broth (½ cup): Creates a flavorful base for the sauce.
Heavy Whipping Cream (¼ cup): Adds creamy, luxurious texture.
Steak Sauce (1 tbsp): Brings tangy, savory notes to the sauce.
Garlic Salt with Parsley (1 tsp): Infuses the sauce with garlicky, herby flavor.
Minced Chives (1 tsp): Adds a fresh, mild oniony finish.

Substitutions and Variations:

Steaks: Swap tenderloin for ribeye or sirloin for a more budget-friendly option, though cooking times may vary.
Mushrooms: Use cremini, shiitake, or button mushrooms, or skip for a smoother sauce.
Broth: Substitute with chicken or vegetable broth if needed.
Cream: Use half-and-half for a lighter sauce or coconut cream for a dairy-free twist (note flavor change).
Steak Sauce: Replace with Worcestershire sauce or a mix of soy sauce and a pinch of brown sugar.
Garlic Salt with Parsley: Use regular garlic salt plus ½ tsp dried parsley, or fresh minced garlic with a pinch of salt.
Add-Ons: Stir in a splash of white wine or brandy for a traditional Diane sauce vibe.

Why These Ingredients Matter: The tenderloin provides lean protein, while the mushrooms and broth add umami depth. The cream and butter create a rich, indulgent sauce, and the chives bring freshness, making this a balanced yet decadent meal that’s perfect for special occasions.

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Instructions

Step 1: Prep the Steaks

Pat 4 beef tenderloin steaks (6 oz each) dry with paper towels to ensure a good sear.
Sprinkle both sides with 1 tsp steak seasoning, pressing it into the meat.
Let the steaks sit at room temperature for 10 minutes while you prep other ingredients.

Tip: Room-temperature steaks cook more evenly, so don’t skip this step if you have time.

Step 2: Sear the Steaks

In a large skillet, melt 2 tbsp butter over medium heat.
Add the steaks and cook for 4-5 minutes per side for medium-rare (135°F internal temperature), or adjust to your preferred doneness (145°F for medium, 160°F for well-done).
Remove steaks to a plate and cover loosely with foil to keep warm.

Tip: Use a meat thermometer for perfect doneness, and avoid overcrowding the skillet for a nice crust.

Step 3: Sauté the Mushrooms

In the same skillet, add 1 cup sliced fresh mushrooms.
Cook over medium-high heat, stirring occasionally, for 3-4 minutes until tender and golden.

Tip: Let the mushrooms sit for a minute before stirring to get a good brown sear.

Step 4: Make the Sauce

Add ½ cup reduced-sodium beef broth to the skillet, stirring to scrape up the browned bits from the pan (these add tons of flavor!).
Stir in ¼ cup heavy whipping cream, 1 tbsp steak sauce, and 1 tsp garlic salt with parsley.
Bring to a boil, then reduce heat and simmer for 1-2 minutes, stirring, until the sauce thickens slightly.

Tip: If the sauce is too thin, simmer a bit longer; if too thick, add a splash of broth.

Step 5: Combine and Serve

Return the steaks to the skillet, turning to coat them in the sauce.
Heat through for 1-2 minutes.
Stir in 1 tsp minced chives just before serving.
Plate the steaks, spooning sauce and mushrooms over the top.

Tip: Slice the steaks against the grain before plating for an elegant presentation and tender bites