Steak Diane is an iconic dish that brings elegance and nostalgia to the table! This recipe combines tender beef medallions with a rich, velvety sauce. It’s packed with savory shallots, earthy mushrooms, and a touch of cognac.
The bold flavors from the Worcestershire, Dijon mustard, and tomato paste are mellowed by the cream’s smooth richness.
What I love most about Steak Diane is how it feels both elegant and comforting at the same time.
It’s perfect for any occasion!
Why You’ll Love This Steak Diane
Savory Delight: The combination of tender beef, rich sauce, and sautéed mushrooms is savory and satisfying.
Easy Elegance: Despite its sophisticated flavors, the Steak Diane recipe is surprisingly easy to prepare. It’s perfect for special occasions or dinner parties.
Quick Indulgence: Enjoy a luxurious meal in 40 minutes, perfect for busy weeknights or impromptu dinner parties.
Impressive Presentation: The dish’s elegant presentation makes it a show-stopping centerpiece for any dinner table.
Ingredients
- Beef Tenderloin Medallions: They’re tender and juicy cuts from the most prized part of the cow.
- Mushrooms and Shallots: Earthy, flavorful mushrooms and sweet, aromatic shallots elevate the sauce.
- Butter: It enhances browning and adds luxurious flavor to the sauce.
- Cognac or Brandy: It deglazes the pan and infuses the sauce with depth and complexity.
- Beef Broth: It forms the backbone of the velvety sauce.
- Worcestershire Sauce and Dijon Mustard: Tangy, umami-packed secret weapons add zing and tie the flavors together.
- Tomato Paste: It lends body and a subtle fruity note to round out the sauce.
- Heavy Cream: It mellows and marries the robust flavors into a harmonious finish.
- Salt and Black Pepper: The dynamic seasoning duo enhances the dish’s natural flavors.
- Flat-Leaf Parsley: It adds a pop of color and an herbaceous finish to brighten the rich sauce.
How to Make Steak Diane
This steak recipe might sound intimidating at first, but it’s really quite easy!
1. Season the steaks. Season both sides of the beef medallions with salt and allow them to sit at room temperature for 15-30 minutes.
2. Prepare the sauce mixture. In a small bowl, combine the beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Mix well and set aside.
3. Cook the steaks. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Pat the beef medallions dry with paper towels and add them to the skillet. Sear the steaks for 1-4 minutes per side, depending on the desired doneness. Use an instant-read thermometer or the finger test to check for doneness (rare: 125°F: medium rare: 135°F: medium: 145°F: well done: 160°F).
4. Rest the meat. Transfer the cooked steaks to a cutting board and tent with foil to keep them warm.
5. Sauté the mushrooms. In the same skillet, melt the remaining 2 tablespoons of butter over high heat. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 3-5 minutes. Remove the mushrooms from the pan and set aside.
6. Cook the shallots. Reduce the heat to medium-high and add the minced shallots to the skillet. Sauté for 2 minutes, stirring occasionally.
7. Deglaze the pan. Pour in the cognac or brandy to deglaze the pan, scraping up any browned bits from the bottom. Cook until the alcohol has nearly evaporated.
8. Make the sauce. Stir in the broth mixture and the sautéed mushrooms. Bring the sauce to a boil and cook until it thickens slightly, about 2-3 minutes.
9. Add the cream. Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2 minutes, allowing the flavors to meld.
10. Season sauce. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed.
11. Serve the dish. Plate the steaks and spoon the warm Diane sauce with mushrooms over the top. Garnish with finely chopped parsley and serve immediately.
Tips for the Best Steak Diane
Follow these tips for a meal to remember.
- Select the right steak. Choose high-quality beef tenderloin or filet mignon steaks for the most tender and flavorful results. Ribeye or New York strip steaks are also good options.
- Aim for mushroom magic. Use cremini or button mushrooms for a rich flavor. Other options include shiitake or oyster mushrooms for a gourmet touch.
- Give them a rest. Allow the steaks to come to room temperature before cooking to ensure even cooking throughout.
- Choose your consistency. Adjust the sauce thickness by simmering longer or adding a cornstarch slurry. This ensures it clings well to the steak.
- Switch up the sauce. The classic sauce includes shallots, mushrooms, mustard, Worcestershire, and cream, but you can customize it to your tastes. Try adding garlic or different herbs.
- Ditch the booze. If you prefer to avoid alcohol, you can substitute the cognac with beef broth or fruit juice like peach or apricot.
- Serve it in style. Steak Diane pairs well with creamy mashed potatoes, steamed or grilled vegetables, and a simple salad. A robust red wine like Cabernet Sauvignon or Malbec complements the rich flavors.
How to Store
If you have leftover steak, follow these steps to enjoy it a second time.
To Store: Place leftover steak in an air-tight container and refrigerate within two hours of cooking. It can be safely stored in the refrigerator for up to 3-4 days.
To Reheat: Gently warm the steak and sauce in a covered skillet over low heat until it reaches 165°F. You can also microwave in 30-second intervals, stirring between each, until thoroughly heated.
Steak Diane
4
servings20
minutes20
minutes417
kcalThis classic Steak Diane is a feast for the senses! Tender steak is smothered in a savory sauce loaded with mushrooms and exquisite flavor.
Ingredients
4 beef tenderloin medallions, pounded to 3/4″ thickness
Salt, to taste
8 oz sliced mushrooms (cremini or button)
4 tablespoons butter, divided
1/2 cup finely minced shallots
4 tablespoons cognac or brandy
1/2 cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons tomato paste
1/3 cup heavy cream
Freshly ground black pepper, to taste
1 tablespoon flat-leaf parsley, minced
Instructions
- Season both sides of the beef medallions with salt and allow them to sit at room temperature for 15-30 minutes.
- In a small bowl, combine the beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Mix well and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Pat the beef medallions dry with paper towels and add them to the skillet. Sear the steaks for 1-4 minutes per side, depending on the desired doneness. Use an instant-read thermometer or the finger test to check for doneness (rare: 125°F; medium rare: 135°F; medium: 145°F; well done: 160°F).
- Transfer the cooked steaks to a cutting board and tent with foil to keep them warm.
- In the same skillet, melt the remaining 2 tablespoons of butter over high heat. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 3-5 minutes. Remove the mushrooms from the pan and set aside.
- Reduce the heat to medium-high and add the minced shallots to the skillet. Sauté for 2 minutes, stirring occasionally.
- Pour in the cognac or brandy to deglaze the pan, scraping up any browned bits from the bottom. Cook until the alcohol has nearly evaporated.
- Stir in the broth mixture and the sautéed mushrooms. Bring the sauce to a boil and cook until it thickens slightly, about 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2 minutes, allowing the flavors to meld.
- Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed.
- Plate the steaks and spoon the warm Diane sauce with mushrooms over the top. Garnish with finely chopped parsley and serve immediately. Enjoy your delicious Steak Diane with Mushrooms!
Fabulous! Yours is one of the most accurate, comprehensive versions I’ve found.
I am making this tonight, can’t wait!
I hope you love it! I haven’t tried this one yet, actually. I’m interested to know how it turns out.