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Steak Diane Recipe

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3.9 from 20 reviews

Steak Diane is a classic, elegant dish featuring pan-seared steaks with a rich, flavorful mushroom and cognac cream sauce. This 30-minute recipe serves four and combines tender, perfectly cooked steaks with a luscious sauce enhanced by shallots, garlic, Dijon mustard, and fresh parsley, making it a perfect choice for a sophisticated dinner at home.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Steak and Seasoning

  • 2 tablespoons butter (divided)
  • 4 4-ounce steaks (such as filet mignon or sirloin)
  • Salt, to taste
  • Pepper, to taste

Sauce

  • 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)

Instructions

  1. Prepare and Cook Steaks: Melt 1 tablespoon of butter over medium-high heat in a large skillet. Season both sides of the steaks generously with salt and pepper, then add them to the hot skillet. Cook until nicely browned, about 3-5 minutes per side, or until the steaks reach your preferred doneness. Remove the steaks to a plate and tent with foil to keep warm.
  2. Cook Mushrooms: Return the skillet to the stovetop and melt the remaining tablespoon of butter. Add the sliced mushrooms and cook for 2-3 minutes, stirring frequently until they begin to soften and brown.
  3. Add Aromatics and Flavorings: Stir in the finely diced shallot, minced garlic, fresh lemon juice, and Dijon mustard. Cook this mixture for about 1 minute until fragrant. Carefully add the cognac or brandy, if using; be cautious as it may flame. Allow the alcohol to cook off while stirring.
  4. Make the Sauce: Pour in the beef stock and cook for an additional 1-2 minutes to heat through and slightly reduce. Slowly whisk in the heavy whipping cream and adjust seasoning by tasting and adding salt or pepper if needed.
  5. Combine and Serve: Return the steaks along with any accumulated juices back to the skillet. Spoon the mushroom sauce generously over the steaks. Garnish with freshly minced parsley and serve immediately.

Notes

  • Choose tender cuts of steak such as filet mignon or sirloin for the best texture.
  • If you prefer not to use alcohol, omit the cognac or brandy; the sauce will still be flavorful.
  • For a thicker sauce, reduce the beef stock slightly before adding the cream.
  • Ensure steaks rest briefly after cooking to retain juiciness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: French

Find it online: https://ellarecipe.com/steak-diane-recipe/