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steak diane in creamy mushroom orzo

Steak Diane with Mushrooms & Creamy Orzo

Tana Warner
Juicy whole steak, sliced steakhouse-style, served over creamy orzo and finished with a rich mushroom Diane sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, French
Servings 4 servings

Ingredients
  

Steak

  • 1½–2 lb sirloin, ribeye, or NY strip
  • 1 tbs olive oil
  • 2 tbs butter optional, for basting
  • 2-3 sprigs fresh rosemary or thyme optional, for basting
  • Salt & black pepper

Diane Sauce

  • 1 shallot finely minced, sub onion if you do not have shallot.
  • 3 garlic cloves minced
  • 1/4 cup white wine Traditionally cognac or brandy are used. please sub these if you prefer that route.
  • 1 tbs dijon mustard
  • 1.5 tsp Worcestershire
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2/3 cup parmesan cheese grated
  • 1 tsp fresh thyme 1/2 tsp dried
  • salt and pepper to taste

Creamy Mushroom Orzo

  • 2 tbs butter
  • 8 oz cremini or baby bella mushrooms sliced
  • 1 cup orzo
  • 2 cup chicken broth

Instructions
 

The steak

  • Sear the steak:
    Season steak generously with salt and black pepper. Heat oil in a large skillet over medium-high heat. Sear steak 3–4 minutes and then flip. Add butter and desired herbs. baste for 3-4 more min or to desired doneness. Remove from skillet and set aside to rest.

The Diane Sauce ( made with white wine)

  • Reduce heat to medium. Add butter to the same skillet. Add shallot and cook 2–3 minutes, until softened. 
  • Add garlic and cook 30 seconds, until fragrant.
  • Stir in Dijon mustard and Worcestershire sauce.
  • Pour in white wine to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes, until slightly reduced.
  • Add chicken broth and simmer 2–3 minutes. 
  • Stir in ½ cup heavy cream and thyme and cook 3–4 minutes, until slightly thickened. 
  • Add the parmesan cheese and stir until well combined
  • Pour into a separate bowl and set aside.

Mushroom Orzo

  • Return skillet to medium heat and add butter or olive oil.
  • Add mushrooms and cook 5–7 minutes, until softened and lightly golden.
  • Stir in orzo, then add 2 cups chicken broth. Bring to a gentle simmer and cook 8–10 minutes, stirring frequently, until orzo is tender and most liquid is absorbed.
  • Add back 1/2 of the reserved Diane sauce until creamy. Add additional Parmesan to taste, if you prefer extra cheese.
  • Slice steak or serve whole over creamy mushroom orzo. Spoon remaining Diane sauce over the steak and serve warm.
Keyword steak diane with mushroom orzo