Name: Steak Diane Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 tablespoons butter (divided); 4 4-ounce steaks (such as filet mignon or sirloin); Salt, to taste; Pepper, to taste; 8 ounces mushrooms (sliced); 1 shallot (finely diced); 2 cloves garlic (minced); 1 tablespoon fresh squeezed lemon juice; 2 teaspoons Dijon mustard; 2 tablespoons cognac (or any brandy, optional); 1/2 cup beef stock; 2 tablespoons heavy whipping cream; 1 tablespoon fresh parsley (minced)

Jump to Recipe· 3.9 from 20 reviews

If you’re craving a dish that feels indulgent yet comes together with surprisingly simple ingredients, this Steak Diane Recipe is exactly what you need. Picture a tender, juicy steak seared to perfection, bathed in a velvety, flavorful sauce brightened by a touch of fresh lemon and enriched with mushrooms, cognac, and cream. This classic dish brings the elegance of a gourmet meal right to your kitchen without hours of fuss, making every bite a celebration of rich, savory bliss.

Ingredients You’ll Need

The image shows raw ingredients laid out on a white marbled surface. On the left, a white plate holds two raw red steaks with light marbling. To the right of the plate, a clear glass bowl is filled with roughly sliced white and brown mushrooms. Near the top right corner, there are two small clear bowls; one contains a dark brown liquid sauce and the other a light amber liquid. Below these, a small clear bowl holds a creamy pale yellow sauce or paste. Near the center bottom, a whole bright yellow lemon sits next to a single shallot and two small garlic cloves. To the right of the shallot and garlic, a small glass bowl contains a white creamy liquid, most likely milk or cream. The bottom left corner has a small clear bowl with a pale yellow rectangle of butter. Along the right edge lies a small bundle of fresh green parsley with long stems. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Steak Diane Recipe lies in the harmony of straightforward, quality ingredients that each play a crucial role in the final taste and texture. From the earthy mushrooms to the punchy Dijon and the creamy finish, these components come together to elevate the steak into a show-stopping dish.

Butter (2 tablespoons, divided): Provides the perfect rich base for searing steaks and cooking the sauce, adding depth and silkiness.
Steaks (4 x 4-ounce): Choose cuts like filet mignon or sirloin for tender, flavorful results that stand up well to the sauce.
Salt: Essential for seasoning and enhancing all natural flavors of the steak and other ingredients.
Pepper: Adds a subtle kick and complement to the savory elements in the dish.
Mushrooms (8 ounces, sliced): Bring an earthy texture and umami punch that perfectly balances the richness of the sauce.
Shallot (1, finely diced): Offers a delicate onion flavor that softens and sweetens as it cooks.
Garlic (2 cloves, minced): Adds aromatic warmth without overpowering the other ingredients.
Fresh lemon juice (1 tablespoon): Brightens and lifts the sauce with a subtle tanginess.
Dijon mustard (2 teaspoons): Provides a sharp, creamy note that deepens the flavor profile.
Cognac or brandy (2 tablespoons, optional): Brings a touch of sophistication and a hint of smoke when flambéed.
Beef stock (1/2 cup): Intensifies the meaty backdrop for the sauce to create richness and complexity.
Heavy whipping cream (2 tablespoons): Adds luxurious creaminess to balance the acidity and spices.
Fresh parsley (1 tablespoon, minced): A fresh garnish that brightens every mouthful and adds a pop of color.

How to Make Steak Diane Recipe

Step 1: Sear the Steaks

Start by melting one tablespoon of butter in a large skillet over medium-high heat. While the butter melts, generously season your steaks with salt and pepper on both sides. Placing the seasoned steaks in the hot skillet, cook them until they develop a beautiful, golden-brown crust—about 3 to 5 minutes per side depending on your desired doneness. Once cooked, remove the steaks and tent them loosely with foil to rest, soaking in those lovely juices.

Step 2: Cook the Mushrooms

Return the skillet to the stove and melt the remaining tablespoon of butter. Toss in the sliced mushrooms and sauté for 2 to 3 minutes until they become tender and start releasing their earthy aroma. Stir frequently to ensure they cook evenly and soak up the buttery goodness in the pan.

Step 3: Build the Sauce

Add the finely diced shallot and minced garlic to the mushrooms, cooking everything together for about a minute until fragrant. Pour in the fresh lemon juice and Dijon mustard, stirring to combine. Then comes the exciting part—carefully add your cognac or brandy. If you’re feeling adventurous, this is the moment to flambé safely, letting the alcohol burn off and infusing the dish with a subtle smoky depth.

Step 4: Finish the Sauce

Once the flames subside, pour in the beef stock and let it simmer for a minute or two to reduce slightly and concentrate the flavors. Slowly whisk in the heavy cream to create a silky, luscious sauce. Taste and adjust the seasoning with salt and pepper if needed—this sauce is all about balance and brightness, perfectly complementing the steak.

Step 5: Bring It All Together

Gently nestle your rested steaks back into the skillet, spooning the creamy mushroom sauce and its delicious juices over the top. Let everything warm through for a minute, allowing the steaks to soak in the riches of the Diane sauce. Finish by sprinkling fresh parsley over the dish for that fresh, inviting pop of green.

How to Serve Steak Diane Recipe

A black pan with silver handles sits on a white marbled surface, filled with five browned meat pieces partially covered in a creamy beige sauce. On top of the meat and scattered around the pan are many sliced mushrooms, light brown with darker edges, floating in the sauce. Small bits of finely chopped onions are sprinkled on the meat and in the sauce, adding texture. The sauce has a smooth, rich look, pooling around the meat and mushrooms evenly. The pan handle has the word

Garnishes

For simple, elegant garnishes, a sprinkle of freshly chopped parsley is ideal. It adds freshness and a lovely green contrast to the rich sauce. If you want to take it a step further, thinly sliced scallions or a few microgreens can provide a delicate crispness that brightens each bite.

Side Dishes

This Steak Diane Recipe shines alongside classic sides like buttery mashed potatoes that soak up every drop of sauce or roasted asparagus with a drizzle of lemon to echo the acidity in the dish. Creamy polenta or a simple garlic sautéed green bean also pairs beautifully, rounding out the plate with texture and color.

Creative Ways to Present

For a dinner party wow factor, serve the steak on a warm plate with the sauce spooned artfully over each piece, accompanied by a small bouquet of fresh herbs. Alternatively, place the steak on a bed of buttery noodles or puff pastry squares topped with the mushroom sauce for an elegant twist that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Steak Diane can be refrigerated in an airtight container for up to 3 days. Keep the sauce and steak together to maintain that wonderful melding of flavors. When stored properly, the dish holds its richness beautifully.

Freezing

While steak and sauce can be frozen, for best texture and taste, freeze the steak and sauce separately if possible. Use freezer-safe containers and consume within 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, gently warm the steak and sauce in a skillet over low heat to avoid overcooking the meat. Stir the sauce regularly and add a splash of broth or cream if it thickens too much. Avoid microwaving to preserve the texture and flavor.

FAQs

What cut of steak works best for the Steak Diane Recipe?

Filet mignon or sirloin work beautifully thanks to their tenderness and ability to cook evenly within the short searing time the recipe calls for.

Can I skip the cognac or brandy in the sauce?

Yes, the dish will still be delicious without it; just add the other ingredients and allow the flavor to deepen by simmering the sauce a bit longer.

Is this recipe suitable for a quick weeknight meal?

Absolutely! With only about 30 minutes from start to finish, Steak Diane is perfect for impressing family or friends without hours in the kitchen.

How do I know when the steak is cooked to the right doneness?

Use a meat thermometer for precision—130°F for medium-rare, 140°F for medium. Otherwise, rely on touch or timing as described in the recipe.

Can I prepare any parts of this recipe ahead of time?

You can slice mushrooms and mince shallots and garlic in advance to streamline the cooking process on the day you make the steak.

Final Thoughts

This Steak Diane Recipe is a classic for a reason and I encourage you to try it soon. Its combination of textures, flavors, and that irresistible sauce make it a standout dish worthy of any occasion. Whether you’re cooking for yourself or hosting guests, it’s guaranteed to impress and satisfy like a true culinary hug in every bite.

Steak Diane Recipe

Ingredients You’ll Need