Steak Diane is a timeless dish that combines tender, juicy steak with a rich, flavorful sauce.
Traditionally flambéed tableside, this dish is perfect for a special dinner or any occasion when you
want to impress. Here’s how you can make this elegant and flavorful classic at home.
Ingredients:
For the Steak:
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4 beef tenderloin steaks (about 6 ounces each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Diane Sauce:
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1 shallot, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1/4 cup brandy or cognac
1/4 cup beef broth
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1/2 cup heavy cream
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Instructions:
Prepare the Steaks:
Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black
pepper.
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In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the steaks and cook
for 3-4 minutes on each side for medium-rare, or until desired doneness.
Remove the steaks from the skillet and transfer to a plate. Tent with aluminum foil to keep warm.
Make the Diane Sauce:
In the same skillet, reduce the heat to medium. Add the butter and let it melt.
Add the chopped shallot and garlic. Sauté for about 1-2 minutes until they become fragrant and
translucent.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned
and their moisture has evaporated, about 5-7 minutes.
Carefully pour in the brandy or cognac. If you feel confident and safe, ignite the alcohol with a long
lighter to flambé. Let the flames die down naturally. (Flambéing is optional; if you choose not to,
simply let the alcohol cook off for a minute.)
Stir in the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Bring the mixture to a
simmer and cook for about 3-5 minutes, or until the sauce has thickened slightly.
Combine and Serve:
Return the steaks to the skillet, spooning some of the sauce over the top. Allow the steaks to warm
through for 1-2 minutes.
Transfer the steaks to serving plates. Spoon the mushrooms and sauce over the steaks.
Garnish with chopped fresh parsley and chives.
Tips for Perfect Steak Diane:
Quality of Meat: Use high-quality beef tenderloin or filet mignon for the best results. The tenderness
of the meat is key to the dish’s success.
Even Cooking: Ensure the steaks are at room temperature before cooking for even cooking
throughout.
Flambéing: If you decide to flambé, use caution. Keep a lid nearby to smother any flames if
necessary, and always flambé in a well-ventilated area away from flammable objects.
Resting the Meat: Let the steaks rest for a few minutes after cooking to allow the juices to
redistribute, ensuring a juicy and flavorful bite.
Conclusion
Steak Diane is a sophisticated and flavorful dish that’s perfect for a special dinner or to impress
guests. The combination of tender steak and rich, creamy sauce with mushrooms creates a
harmonious blend of flavors that’s truly unforgettable. Enjoy preparing and savoring this classic dish
in the comfort of your home. Bon appétit!
