📝 About This Recipe
A mid-century masterpiece of tableside elegance, Steak Diane features tender beef medallions bathed in a rich, velvety cognac and mustard cream sauce. This dish is celebrated for its dramatic flambé technique and a complex profile of umami, tang, and silky textures. It is the ultimate expression of sophisticated home cooking, turning a simple steak into a theatrical culinary event.
🥗 Ingredients
The Beef
- 2 pieces Beef Tenderloin Steaks (6-oz each, pounded to 1/2 inch thickness)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
The Diane Sauce
- 2 tablespoons Shallots (very finely minced)
- 1 clove Garlic (minced)
- 4 ounces Cremini Mushrooms (thinly sliced)
- 1/4 cup Cognac or Brandy (high quality)
- 1 tablespoon Dijon Mustard (smooth style)
- 1 tablespoon Worcestershire Sauce
- 1/2 cup Beef Stock (rich, unsalted)
- 1/3 cup Heavy Cream
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the beef tenderloin steaks between two sheets of plastic wrap. Using a meat mallet or heavy skillet, gently pound them until they are an even 1/2-inch thickness. This ensures rapid cooking and tenderness.
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2
Pat the steaks completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
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3
In a large stainless steel or cast-iron skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat until the butter foam subsides and the pan is shimmering.
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4
Place the steaks in the pan. Sear for about 2 minutes per side for medium-rare. You are looking for a deep brown crust. Remove the steaks to a plate and tent loosely with foil to keep warm.
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5
Lower the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced shallots and mushrooms.
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6
Sauté the mushrooms and shallots for 3-5 minutes until the mushrooms have released their moisture and turned golden brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
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7
Remove the pan from the heat source (very important for safety). Pour in the cognac. Using a long-reach lighter, carefully ignite the vapors to flambé.
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8
Gently shake the pan until the flames die down. Return the pan to the heat and scrape the bottom with a wooden spoon to release all the flavorful browned bits (the fond).
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9
Whisk in the Dijon mustard and Worcestershire sauce until smooth.
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10
Pour in the beef stock. Increase the heat slightly and let the liquid reduce by half, which should take about 3-4 minutes.
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11
Whisk in the heavy cream. Simmer the sauce for another 2 minutes until it thickens enough to coat the back of a spoon.
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12
Stir in the fresh chives and parsley. Taste the sauce and add more salt or pepper if needed.
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13
Place the steaks (and any accumulated juices from the plate) back into the skillet. Spoon the sauce over the meat and let them warm through for 1 minute.
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14
Plate the steaks immediately, pouring a generous amount of the creamy mushroom sauce over each portion.
💡 Chef's Tips
Always use a high-quality Cognac or Brandy; if you wouldn't drink it, don't cook with it. Pounding the steak is essential for the 'Diane' style, as it allows the meat to cook as fast as the sauce reduces. If you are nervous about the flambé, you can simply let the cognac simmer and reduce by half without lighting it, though you will lose some of that smoky depth. Ensure your heavy cream is at room temperature before adding it to prevent the sauce from breaking. Use a stainless steel pan rather than non-stick to get the best 'fond' (browned bits) for the sauce base.
🍽️ Serving Suggestions
Serve alongside buttery garlic mashed potatoes to soak up the extra sauce. Pair with roasted asparagus or steamed haricots verts for a bright, crunchy contrast. A glass of bold Cabernet Sauvignon or a peppery Syrah complements the richness of the cream and beef. For a classic steakhouse feel, start the meal with a crisp Wedge Salad. Crusty French bread is a must for cleaning the plate of every last drop of Diane sauce.