Steak “Diane” with Dijon-Mushroom Sauce
plus Caramelized Onion Mashed Potatoes & Roasted Carrots
- Milk
Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond–perfect for making a great impression on your date night! Comforting and ultra-creamy mashed potatoes and tender roasted carrots make it homey and hearty, while the mushroom pan sauce that’s spooned on top makes it romantic bistro-worthy.
Ingredients
12 ounce
Carrots
16 ounce
Potatoes
1 unit
Onion
4 ounce
Button Mushrooms
1 clove
Garlic
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Bavette Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into 1⁄2-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince garlic.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes. • Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return potatoes to pot. • Mash potatoes with sour cream until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar and a splash of water; cook until caramelized, stirring occasionally, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat steak* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest.
• Add 1 TBSP butter (2 TBSP for 4 servings) and mushrooms to same pan over medium-high heat. Cook, stirring, until browned and softened, 3-5 minutes. • Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in demi-glace and 1⁄4 cup water (1/3 cup for 4). Bring to a boil, then reduce to a simmer. • Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
• Slice steak against the grain. • Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.
Steak is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The mushroom-Dijon sauce was a standout for many 🍲; others found it too rich, too sweet, or slightly overpowering — reduce the demi-glace or balance with a splash of your own sherry or vinegar.
- Ease of prep: This is a multi-component meal with several moving parts — steak, mashed potatoes, roasted carrots, caramelized onions, and sauce — so expect a longer, more hands-on cook time than most weeknight meals.
- Suggestions: Add butter to the sauce while finishing it for extra richness; one reviewer also found that adding a splash of wine to the demi-glace deepened the flavor nicely. Watch the caramelized onions closely — high heat can burn them quickly, so keep the heat moderate and stir often.
- Steak: The bavette cut requires careful cooking — slice it thinly against the grain after resting, and pull it from the heat as soon as it reaches doneness to avoid toughness.
Reviews from our home cooks
OMG, this recipe is absolutely delicious! It is TRULY a "date-night delight"! The caramelized onions add a lot of flavor to the potatoes, and that mushroom sauce was to die for! I would give it five stars if I could.
This meal is a lot of work with a lot of moving parts--the carrots, the mashed potatoes, the steak, the onions, the sauce--but it's very much worth it as the final product is SO delicious--and I get both portions since my kid is cutting back on their meat intake!
I've had steak Diane in restaurants before, this was really close.. very tasty... and not hard to make!
This meal was really, really good! The sauce was amazing, so I'm pleased that it's available again next month--looking forward to it!
Surprisingly, this meat was superb very tender very juicy delicious with the right flavor so that you could still taste the meat of beef. Definitely give this one to five star.
I might have overcooked the steak a bit, but I still really liked this dinner. The steak portions could have been a bit larger.
We really enjoyed this meal. The sauce was full of flavor. We added some bacon bits to the potatoes and onion for additional flavor.
Loved the mushroom sauce with the steak, but I felt like the potatoes were a little bland.
One of the steaks was mostly inedible. Extremely chewy and very fibrous (not sure if that's the best word). And we had to supplement the carrots from our own stash as they only gave us enough for the meal for 2 and we got the meal for 4. The sauce was good. So I suppose if we had good steaks, and received all of the produce, it would have been 4 stars.
Very good but the flavor of the sauce was a bit overwhelming, couldn't taste the mushrooms. Maybe less demi-glace or mushroom demi-glace instead of beef demi-glace.
