This timeless steak recipe is an easy showstopper for a special occasion when you want to impress.
Steak Diane is a traditional steak house recipe finished tableside. It’s fast, fancy, and PACKED with flavor! When I’m looking for a good stay-in date night dinner, this is it. Always. It’s literally on the table in less than 30 minutes, start to finish, and besides the decadent cut of steak, the ingredients are all pantry staples.
And you don’t have to use filets! If your favorite cut is a New York strip, go for it! The creamy, tangy sauce enhances the flavor of the meat and also goes perfectly over a side of mashed potatoes. If you want to impress your guests with a presentation worthy of a five-star restaurant, thinly slice the steak and fan it out on a plate, then drizzle the sauce over it.
You’ll even impress yourself.
Steak Diane
Ingredients
- 5 tablespoons butter
- 4 filet mignon steaks
- 1 cup beef stock
- 1 cup beef consomme
- 3 cloves garlic minced
- 2 small shallots minced
- 1/2 cup heavy cream
- 1/2 cup cognac (or brandy)
- 2 tablespoons dijon mustard
- 1 tablespoon worcestershire
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Heat butter in a large cast-iron or heavy-bottomed skillet over medium-high heat. Season steaks on all sides with salt and pepper and let them come to room temperature on the counter (between 15 and 30 minutes).
- Cook steaks 4-5 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil. Let them rest while you make the sauce.
- Add the stock and consomme to the pan and reduce by half, about 8-10 minutes. Pour into a bowl and set aside.
- Add shallot and garlic to the pan and cook for 3 minutes. Remove from heat and add cognac. Carefully ignite it. When the flames die down and alcohol burns off, add mustard, worcestershire, cream, and reduced stock. Cook on medium heat for 2 minutes until edges start to bubble. Season with salt and pepper to taste. Serve steak with the sauce and garnish with parsley. Enjoy!