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Steak Diane

Classic Steak Diane with tender filets smothered in a creamy cognac sauce with mushrooms and shallots and finished with parsley and chives.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 904 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 4-ounce beef tenderloin medallions pounded 3/4" thick
  • 2 tablespoons neutral oil avocado, vegetable, etc.
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced
  • 1 medium shallot minced
  • 1 tablespoon tomato paste
  • 1/3 cup cognac or brandy
  • 1/2 cup low-sodium beef stock
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce 
  • 1 tablespoon Chives or scallions minced
  • 1 tablespoon flat-leaf parsley minced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat a large stainless steel or cast iron pan to medium-high heat.
  2. Pat the medallions very dry with paper towels and season well with kosher salt and pepper.
  3. Add the oil to the hot pan and once shimmering add the beef medallions. Cook undisturbed for 90-120 seconds per side then remove to a plate and lightly tent with foil.
  4. To the same pan, add the mushrooms and saute until they release their water and start to brown (about 5 minutes).
  5. Add the shallots and butter and cook for another 2 minutes then add the tomato paste and cook for 1 more minute, stirring frequently.
  6. Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the cognac is almost evaporated (~2 minutes) while scraping the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
  7. Add the beef stock, cream, mustard, and Worcestershire sauce to the pan. Bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
  8. Test the sauce and season with salt and pepper to taste. Add the medallions and accumulated juices back to the pan and cook until warmed through (about 2 minutes). Top with parsley and chives and serve immediately. Enjoy!

Notes

  • The beef medallions only need 90-120 seconds per side for medium rare, but cook to your liking.
  • The cognac can be flamed with a long match, but this isn't necessary and it will not drastically change the flavor of the sauce.  Be especially careful if deciding to flame the cognac.
  • Steak Diane is best eaten right away instead of for leftovers.  

Nutrition Information

Calories 904kcal (45%) Carbohydrates 12.6g (4%) Protein 77.7g (155%) Fat 58.4g (90%) Saturated Fat 24g (120%) Cholesterol 299mg (100%) Sodium 374mg (16%) Potassium 1561mg (45%) Fiber 2.6g (10%) Sugar 7.2g (14%) Calcium 83mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 904

% Daily Value*

Calories 904kcal 45%
Carbohydrates 12.6g 4%
Protein 77.7g 155%
Fat 58.4g 90%
Saturated Fat 24g 120%
Cholesterol 299mg 100%
Sodium 374mg 16%
Potassium 1561mg 33%
Fiber 2.6g 10%
Sugar 7.2g 14%
Calcium 83mg 8%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.