Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.
Sometimes I just have a crazy craving for beef, whether it’s a T-bone or a cheeseburger there’s nothing like a perfectly cooked piece of meat. If you’re like me, then you’ve definitely come to the right place.
Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.
It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.
What Kind of Steak to Use?
The most traditional cut of meat to use would be beef tenderloin, but you can certainly sub in other cuts of meat that suit your budget and liking. Here are some other cuts that would work great:
Steak Diane Sauce
One of the most important aspects of steak Diane is the famous sauce that is served with it. While similar to a steak au poivre sauce, the steak Diane sauce has some distinct characteristics in the flavor department. Here the typical ingredients you would find in the sauce:
- Shallots or Green Onions
- Beef Stock
- Dijon Mustard
- Worcestershire Sauce
You can absolutely make this sauce without mushrooms and it would be even more classical to do so, but I believe the addition of them makes the dish that much better.
How to Make It
Follow along with these simple step by step instructions for this tasty easy to make steak Diane recipe:
Season the gently pounded-out filet mignon steaks on both sides with salt and pepper.
Very quickly sear the steaks on both sides in an extremely hot large saucepan with oil until browned, about 2 minutes per side. Set the steaks aside.
Add the mushrooms to the pan and sauté them over high heat for 6-8 minutes or until well browned.
Scrape the mushrooms to one side of the pan and on the other side of the pan quickly sauté the shallots and garlic in butter for about 1 to minutes and then mix everything together.
Deglaze with cognac and flambe until the alcohol is completely cooked off.
Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
Add in the cream, Worcestershire sauce, Dijon mustard, parsley, and a little bit of lemon juice and mix together until combined.
Place the beef back in the pan and heat up for 1 to 2 minutes.
Serve the beef with the sauce and garnish with sliced green onions.
Recipe Chef Notes + Tips
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.
How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.
You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.
It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.
You may need to sear the beef in batches if your pan is not big enough.
If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.
More Steak Recipes
Delicious Classic Steak Diane Recipe
- 2 pounds of beef tenderloin sliced into 4-ounce portions
- 3 tablespoon oil
- 10 medium-sized sliced cremini or button mushrooms or both
- 2 tablespoons unsalted butter
- ½ peeled and small diced shallot
- 3 finely minced cloves of garlic
- ¼ cup cognac
- 1 ½ cups beef stock
- 1/3 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 tablespoons finely minced fresh parsley
- 1 ½ teaspoons lemon juice
- sea salt and pepper to taste
- sliced green onions for garnish
- 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 in 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 together 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.