Steak Diane is a classic dish renowned for its rich flavors and elegant presentation. Typically made with tenderloin or sirloin steak, the dish involves pan-searing the meat to perfection and then preparing a savory sauce in the same pan. The sauce typically includes ingredients like shallots, garlic, mushrooms, Worcestershire sauce, Dijon mustard, and brandy or cognac, which are flambeed for a dramatic flair. Once the alcohol has cooked off, the sauce is enriched with cream or beef broth, creating a velvety texture and complex taste. The steak is then served smothered in the luscious sauce, garnished with fresh herbs like parsley or chives, and accompanied by sides like mashed potatoes or vegetables. With its bold flavors and sophisticated presentation, Steak Diane is a timeless favorite that never fails to impress.
Steak Diane
Ingredients
- 4 (8 ounces each) beef tenderloin filets (2-1/2 inches thick) at room temperature
- 1 tsp kosher salt
- tsp black pepper
- 4 garlic cloves
- 1 tbsp vegetable oil
- 4 tbsp unsalted butter
- 2 (5 inch) thyme sprigs
- 1 large shallot minced
- 1/4 cup cognac
- 1/4 cup heavy whipping cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- fresh flat-leaf parsley chopped
Instructions
- Prepare steaks: Pat steaks dry using paper towels. Sprinkle all over with salt and pepper.
- Mince and smash garlic cloves: On a cutting board, smash 2 of the garlic cloves using the flat side of a knife. Mince remaining 2 garlic cloves. Set aside.
- Cook the steaks: Heat oil in a large cast-iron skillet over medium-high. Once shimmering, add steaks, and cook, turning occasionally, until well browned on both sides, about 6 minutes total.
- Butter baste the steaks: Add butter, smashed garlic cloves, and thyme sprigs; cook, spooning butter mixture over steaks continuously and moving steaks around occasionally, until a thermometer inserted into thickest portion of filets registers at 120°F (rare), 4 to 6 minutes.
- Rest steaks: Remove steaks from heat; transfer to a cutting board, and let rest for at least 5 minutes (temperature will continue to rise to 125°F). Do not wipe skillet clean.
- Cook shallot and garlic for sauce: Remove and discard smashed garlic and thyme from skillet, leaving butter and juices in skillet. Add shallot and minced garlic to skillet; cook over medium-high, stirring often, until softened and translucent, about 1 minute.
- Add and ignite cognac: Remove skillet from heat, and add cognac.
- Carefully ignite cognac using a long match or lighter (keep a lid handy to smother any flames if they get out of control).
- Finish sauce: Once flames die down, add cream, mustard, and Worcestershire sauce to skillet; heat over medium, stirring to combine and scraping bottom of skillet to release browned bits using a wooden spoon. Cook, stirring constantly, until mixture is warmed through and light brown in color, about 1 minute. Remove from heat.
- Slice steaks, and assemble dish: Slice steaks, and pour sauce over steaks; top with parsley.