Delicious Classic Steak Diane Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
881 kcal
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Course
Main Course
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Cuisine
American
Delicious Classic Steak Diane Recipe
Description
Delicious Classic Steak Diane starts with seasoned beef tenderloin pieces quickly seared over high heat to maintain a rare to medium-rare interior and develop a flavorful crust. The pan is then used to brown cremini mushrooms before adding shallots and garlic sautéed in butter. Cognac is flambeed to add depth, followed by beef stock reduction and the addition of cream, Worcestershire, Dijon mustard, parsley, and lemon juice to create a smooth, tangy sauce. The blend melds earthy mushrooms, sharp mustard, and a citrus note, complementing the juicy beef.
Steak Diane is best served immediately to maintain its tender texture and fresh flavors. It pairs well with simple sides like steamed vegetables or potatoes that can balance the richness of the sauce and the meat. The green onion garnish adds a subtle freshness at serving.
The recipe recommends cooking and enjoying the dish promptly but allows keeping it warm for a short time. It can be refrigerated up to five days and frozen for two months, with reheating done gently to avoid overcooking the steak. Cognac can be replaced with brandy or omitted if alcohol is not desired, and mushroom varieties may be adjusted. Cooking the beef in batches prevents overcrowding the pan and ensures proper sear.
Ingredients
- 2 pounds beef tenderloin sliced into 4-ounce portions
- 3 tablespoon neutral cooking oil generic cooking oil
- 10 cremini mushroom or button mushroom, medium-sized sliced, or both
- 2 tablespoons butter unsalted
- ½ shallot peeled and small diced
- 3 garlic finely minced cloves
- ¼ cup cognac
- 1 ½ cups beef stock
- 1/3 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 tablespoons parsley finely minced, fresh
- 1 ½ teaspoons lemon juice
- salt to taste
- black pepper to taste
- green onion sliced for garnish
Instructions
- Season the beef on both sides with salt and pepper. Set aside.
- Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
- Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
- Remove the steaks and set them aside.
- In the same hot pan, add the mushrooms and sauté for 6-8 minutes over high heat until well browned.
- Push the mushrooms to one side of the pan, and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
- Mix everything and then remove the pan from the cooktop and add in the cognac.
- Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
- Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
- Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
- Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
- Serve the sauce with the steak and garnish with sliced fresh chives.
Notes
- Serve Steak Diane immediately after cooking for best texture and flavor; if needed, keep warm for up to 20 minutes on very low heat.
- Reheat gently on stove or microwave to avoid overcooking, stirring to blend sauce and beef carefully.
- Store covered in the refrigerator for up to 5 days or freeze up to 2 months; thaw in refrigerator before reheating.
- Substitute brandy for cognac; white wine can replace but will not flambe; omit alcohol if desired.
- Wild mushrooms can be used instead of cremini for variation.
- Chicken stock may replace beef stock; alternatively, increase cream and cook it down before adding other sauce ingredients.
- Sear beef in batches to avoid overcrowding and achieve proper browning.
- Adjust cooking time or reheating to preference for doneness beyond medium-rare.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 6g | 2% |
| Protein | 45g | 90% |
| Fat | 73g | 112% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 372mg | 16% |
| Potassium | 1102mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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