Classic Steak Diane Recipe (Flat Iron Steaks with Mushroom Cream Sauce)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brandy

🥗Healthier: white grape juice

💰Cheaper: apple cider

White grape juice provides sweetness without alcohol

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in calories, while pork is often less expensive than steak

Season the flat iron steaks generously with Himalayan flake salt and five pepper melange on both sides.

Set the seasoned steaks aside while preparing the sauce.

In a bowl, combine 1/4 cup of heavy cream with 1/2 cup of beef stock, 2 teaspoons of Dijon mustard, and 2 teaspoons of Worcestershire sauce. Whisk together and set aside.

Prepare one small shallot by cutting the top off, halving it lengthwise, peeling the outer layer, and dicing finely.

Peel one clove of garlic, smash it to remove the skin, and then mince it finely.

Heat a large heavy-bottom sauté pan over medium heat and add a little oil.

Place the flat iron steaks in the hot pan, ensuring there is space around them. Sear for 2-3 minutes until browned, then flip and sear the other side.

Transfer the steaks to a clean plate and set aside.

In the same pan, add a little butter and let it melt. If the pan is too hot, remove it from the heat to prevent burning.

Add sliced cremini mushrooms to the pan, spreading them out to create a single layer. Brown the mushrooms, tossing them to ensure they cook evenly and absorb the brown bits from the steak.

Once the mushrooms are browned and the pan is dry, add the minced garlic and diced shallot to the pan and mix.

Stand back and add 1/3 cup of brandy to the pan, then carefully ignite it to flambé, allowing the alcohol to burn off and concentrate the flavor.

Once the flame goes out, add the cream sauce mixture to the pan with the mushrooms and stir.

Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, scraping the bottom of the pan to prevent sticking.

To test the sauce's thickness, run a spoon through it; if the line holds, it's ready.

Return the flat iron steaks to the pan to finish cooking, ensuring they are coated in the sauce.

If the sauce thickens too much, stir in a splash more cream.

Cook the steaks until they reach an internal temperature of 125 degrees F for medium rare, flipping them to cook evenly in the sauce.

Plate the steaks, ensuring to get all the sauce and mushrooms on top.

Slice the steaks against the grain for maximum tenderness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens