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Published April 21, 2021. This post may contain affiliate links. Please read my disclosure policy.
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, you’ve definitely come to the right place.
Steak Diane is a delicious dish consisting of pan-seared steak 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 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 are 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 adding them makes the dish that much better.
How to Make It
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.
Make-Ahead and Storage
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 it 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.
chef notes + tips
- There is no substitute for 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 the 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
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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 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 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.
Your Steak Diane is divine. The pan sauce perfected the mushrooms and I already adored mushrooms. I always follow a recipe exactly the first time before making any changes, but I cannot improve on this one. A local butcher sells their patented “ugly steaks” and that was what I used. Thanks for this deliciousness!
thanks for giving it a shot!!
I made this last night . I used a combination of Cremoni and Shitake mushrooms. It was fantastic and my wife loved it.
Delicious! This is a serious winner. We live/love to cook and have made so many of your recipes recently. Thanks for the inspiration. 😊
Absolutely delicious! Made this for a dinner party and my guests wanted seconds! The video and instructions from Chef Parisi truly help not only tin the cooking of this dish, but they also elevate the way you cook the recipe! Thank you!
I made the steak Diane for my wife this evening. I followed your instructions to the best of my ability and it was very tasty. It reminded me of a steak a waiter made for me in Germany (One of the best I’ve ever eaten). He did a flambe and used capers, maybe butter and mushrooms. That was 12 years ago and I haven’t forgotten it. This was very similar and I can repeat this process easily. Thanks much!
This my “Go To” steak recipe! The flavors are fantastic.
Thank you. As you say prep makes the cooking easy. It allowed me to focus on flavor instead of chopping and measuring as I went.
This is a delicious meal, and I’ll be making it again.
Have made Steak Diane twice…once just for my hubby and I, and then for a 6-person dinner patty. Both times, with your excellent directions and video, the dish turned out fantastic! My guests said they felt like they were eating at a five star restaurant! 🥰 Thank you for helping to elevate my prep and cooking skills Chef!
I made this recipe and it was delicious. Bought a little airplane bottle of courvasier and it was perfect.
This recipe let me look like a master cheff amongst my friends and family. Thank you
Had th we family over for the superbowl and made this recipe and it became and automatic favorite.
Can’t wait to do it again.
I have used this Steak Diane recipe a couple of times and it always turns out great! Thanks so much Chef Billy!
My family loved the Steak Diane.
Absolute a family favorite. The sauce was amazing. Definitely have everything measured and set a side beforehand.
I made this for dinner today. Really good! 🤤 And easy to make, if you do the prep. Thanks, Billy!
Delicious! Paired with your roasted carrots and made some herb roasted baby potatoes. I’ve been cooking your recipes for over a week straight… my family loves everything! Thanks Billy!
I used ribeyes, and the dish was absolutely delicious!
this recipe turned out GREAT!! 10/10
…but what would you typically serve it with? (large salad? crusty bread?)
Whatever you want.
Thank you for this amazing recipe! I had to make Steak Diane because it’s named after me. ☺️ Truly delicious and my dinner guest was so impressed! ❤️
So nice recipe!
I love this.