Step 1: Prepare the Steaks

1. Pat the steaks dry with paper towels to ensure a good sear.

2. Season both sides with salt and black pepper.

3. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

4. Add steaks and cook for 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness).

5. Transfer steaks to a plate and cover with foil to rest while you make the sauce.

Step 2: Make the Diane Sauce

1. In the same skillet, melt 2 tbsp butter over medium heat.

2. Add shallots and garlic and sauté for 1-2 minutes until softened and fragrant.

3. Add mushrooms and cook for 4-5 minutes until golden brown.

4. Stir in Dijon mustard and Worcestershire sauce, mixing until well combined.

5. Pour in beef broth and let it simmer for 3-4 minutes to reduce slightly.

6. Lower the heat and add heavy cream, stirring continuously until the sauce thickens and becomes velvety.

7. Add lemon juice and freshly ground black pepper to taste.

8. Stir in chopped parsley for a burst of freshness.

Step 3: Finish the Steaks

1. Return the steaks to the skillet, spooning the sauce over each piece.

2. Simmer for 1-2 minutes to warm through and let the meat absorb some of the sauce.

Step 4: Serve and Garnish

1. Place the steaks on serving plates and generously spoon the Diane sauce over each.

2. Garnish with extra chopped parsley and a squeeze of fresh lemon juice for added brightness.

Serving Suggestions

• Mashed Potatoes: Creamy, buttery mashed potatoes are perfect for soaking up the rich sauce.

• Steamed Asparagus: A light, crisp veggie side to balance the richness of the dish.

• Buttered Noodles: Simple yet satisfying and perfect for absorbing the sauce.