The steak Diane at Cheesecake Factory is made with tender, pan-seared beef tenderloin steak medallions and a rich mushroom wine sauce. This copycat Cheesecake Factory steak Diane recipe tastes so much like the original for a fraction of the price.

Ingredients

• 4 beef tenderloin steaks (6 ounces each)
• 1 teaspoon coarsely ground pepper, divided
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 8 ounces sliced baby portobello mushrooms
• 1/2 small onion, chopped
• 2 each garlic cloves, minced
• 2 tablespoons worcestershire sauce
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 1-1/2 cups sherry or madeira wine
• 1/4 cup beef broth
• 2 tablespoons butter
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• mashed potatoes, optional

Directions

1. Using kitchen string, tie a loop around each tenderloin steak. Pull tight; tie to secure. Sprinkle steaks with 1/2 teaspoon each pepper and salt. In a large skillet, heat oil over medium heat. Add steaks; cook until meat reaches desired doneness, about 3-4 minutes on each side. Remove steaks from pan.
2. Add mushrooms and onion to skillet; cook and stir over medium-high heat until tender. Add garlic; cook 1-2 minutes longer. Stir in Worcestershire, Dijon and honey. Add wine and broth, stirring to loosen browned bits from pan. Bring to a simmer; cook and stir until sauce is slightly thickened, about 20 minutes.
3. Discard kitchen string; return steaks to pan. Add butter, parsley, thyme and remaining 1/2 teaspoon pepper. Cook until steaks are heated through. If desired, serve with mashed potatoes.