5.0 from 6 votes
Steak Diane
Steak Diane, the classic steakhouse entree made with cream, shallots, mustard and cognac is perfect for your special occasion meals.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 Servings
Calories: 880 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 NY strip steaks , 1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 tablespoons unsalted butter
- 1 medium shallot , grated
- 2 tablespoons cognac
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons beef base
- ½ cup heavy cream
Instructions
- Season the steaks with salt and pepper on all sides.
- Heat the butter in a heavy skillet or cast iron pan over medium high heat.
- Add the steaks into the pan and cook for 3-4 minutes on each side.
- Remove the steak and reduce to medium heat and add in the shallot.
- Cook for 30-45 seconds, then add the cognac.
- Let cook for 10-15 seconds (careful it can ignite if near fire), then add in the mustard, Worcestershire sauce, beef base and heavy cream.
- Add in the steaks, cook for 45-60 seconds or until meat is cooked to medium rare.
- Serve steak with sauce spooned over and chives or parsley as garnish.
Cup of Yum
Nutrition Information
Serving
1g
Calories
880kcal
(44%)
Carbohydrates
5g
(2%)
Protein
48g
(96%)
Fat
71g
(109%)
Saturated Fat
39g
(195%)
Cholesterol
265mg
(88%)
Sodium
1440mg
(60%)
Potassium
740mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1435IU
(29%)
Vitamin C
1.8mg
(2%)
Calcium
66mg
(7%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 880
% Daily Value*
| Serving | 1g | |
| Calories | 880kcal | 44% |
| Carbohydrates | 5g | 2% |
| Protein | 48g | 96% |
| Fat | 71g | 109% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 265mg | 88% |
| Sodium | 1440mg | 60% |
| Potassium | 740mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1435IU | 29% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.