Steak Diane
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course
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Cuisine
American
Steak Diane
Description
Steak Diane is prepared using beef tenderloin medallions seasoned with salt and pepper, seared over high heat to achieve a caramelized crust while maintaining the preferred internal doneness. The cooking pan is then used to make a sauce starting with sautéed sliced mushrooms, minced shallots, and garlic. Cognac is added and reduced to concentrate flavors, followed by a mixture of beef broth, Dijon mustard, Worcestershire sauce, and heavy cream, which is whisked to create a smooth, silky sauce. The dish is garnished with thinly sliced chives before serving.
The sauce combines savory mushroom flavors with a creamy texture and a slight tang from the mustard and Worcestershire sauce, balanced by the richness of the cream. This adds complexity and moisture to the tender steak medallions.
This recipe is ideal for serving as a hearty main course, pairing well with simple sides such as potatoes or green vegetables. The notes suggest substituting cognac with additional beef broth if preferred and recommend cooking steaks to medium (145°F) for optimal tenderness.
Ingredients
- 1 1/2 pounds beef tenderloin cut crosswise into 3/4 inch thick medallions, or filet mignon
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 2 tablespoons shallot minced
- 2 teaspoons garlic minced
- 1/4 cup cognac
- 1/2 cup beef broth
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
- 1 tablespoon chives thinly sliced
Instructions
- Pat the steak dry and season both sides with salt and pepper to taste.
- Place the oil in a large pan over high heat. Arrange the steaks in a single layer in the pan; if they don't all fit you might need to work in batches.
- Cook the steak for 3-4 minutes per side or until desired level of doneness is reached. You can use a thermometer if needed to gauge the proper temperature of the meat.
- Remove the steak from the pan. Place on a plate and cover to keep warm.
- Reduce the heat to medium and melt the butter in the pan. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add the shallots and garlic and cook for one more minute. Season the vegetables with salt and pepper to taste.
- Pour the cognac into the pan and bring to a boil. Cook for 1-2 minutes or until liquid has reduced in half.
- Add the beef broth, Dijon mustard, worcestershire sauce and heavy cream to the pan. Whisk until well combined.
- Bring the sauce to a simmer. Cook for 3-4 minutes or until sauce has just thickened.
- Return the steaks to the pan. Spoon the sauce over the meat. Sprinkle with chives, then serve.
Notes
- Cognac can be replaced with extra beef broth if desired.
- Use a meat thermometer to cook steaks to the preferred doneness; medium is 145°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 154mg | 51% |
| Sodium | 312mg | 13% |
| Potassium | 765mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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