Steak “Diane” with Dijon-Mushroom Sauce
plus Caramelized Onion Mashed Potatoes & Roasted Carrots
Steak “Diane” with Dijon-Mushroom Sauce
Tender steak with a savory Dijon-mushroom sauce, served alongside creamy caramelized onion mashed potatoes and roasted carrots for a classic, satisfying dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 unit Beef Demi-Glace
- 4 ounce Button Mushrooms
- 12 ounce Carrots
- 2 teaspoon Dijon Mustard
- 1 clove Garlic
- 16 ounce Potatoes
- 1.5 tablespoon Sour Cream
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Swaps and substitutions
For dairy-free needs, swap the sour cream for a plain unsweetened plant-based alternative. For a lighter mushroom-free version, replace the mushrooms with extra caramelized onion or leave them out and keep the Dijon-rich sauce. For beef-free eating, use a hearty portobello or seared cauliflower steak instead of the steak.
What to serve with it
Serve with a crisp green salad or simple steamed green beans to add freshness alongside the rich sauce and hearty mash. A glass of Cabernet, Merlot, or sparkling water with lemon fits the savory, steakhouse-style flavors.
