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Elegant and Flavorful Classic Steak Diane


Elegant and Flavorful Classic Steak Diane







Steak Diane is a timeless dish that combines tender, juicy steak with a rich, flavorful sauce.

Traditionally flambéed tableside, this dish is perfect for a special dinner or any occasion when you

want to impress. Here’s how you can make this elegant and flavorful classic at home.



For the Steak:


4 beef tenderloin steaks (about 6 ounces each)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

For the Diane Sauce:


1 shallot, finely chopped

2 cloves garlic, minced

8 ounces mushrooms, sliced

1/4 cup brandy or cognac

1/4 cup beef broth


1/2 cup heavy cream

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, chopped



Prepare the Steaks:

Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black



In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the steaks and cook

for 3-4 minutes on each side for medium-rare, or until desired doneness.

Remove the steaks from the skillet and transfer to a plate. Tent with aluminum foil to keep warm.

Make the Diane Sauce:

In the same skillet, reduce the heat to medium. Add the butter and let it melt.

Add the chopped shallot and garlic. Sauté for about 1-2 minutes until they become fragrant and


Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned

and their moisture has evaporated, about 5-7 minutes.

Carefully pour in the brandy or cognac. If you feel confident and safe, ignite the alcohol with a long

lighter to flambé. Let the flames die down naturally. (Flambéing is optional; if you choose not to,

simply let the alcohol cook off for a minute.)

Stir in the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Bring the mixture to a

simmer and cook for about 3-5 minutes, or until the sauce has thickened slightly.

Combine and Serve:

Return the steaks to the skillet, spooning some of the sauce over the top. Allow the steaks to warm

through for 1-2 minutes.

Transfer the steaks to serving plates. Spoon the mushrooms and sauce over the steaks.

Garnish with chopped fresh parsley and chives.

Tips for Perfect Steak Diane:


Quality of Meat: Use high-quality beef tenderloin or filet mignon for the best results. The tenderness

of the meat is key to the dish’s success.

Even Cooking: Ensure the steaks are at room temperature before cooking for even cooking


Flambéing: If you decide to flambé, use caution. Keep a lid nearby to smother any flames if

necessary, and always flambé in a well-ventilated area away from flammable objects.

Resting the Meat: Let the steaks rest for a few minutes after cooking to allow the juices to

redistribute, ensuring a juicy and flavorful bite.



Steak Diane is a sophisticated and flavorful dish that’s perfect for a special dinner or to impress

guests. The combination of tender steak and rich, creamy sauce with mushrooms creates a

harmonious blend of flavors that’s truly unforgettable. Enjoy preparing and savoring this classic dish

in the comfort of your home. Bon appétit!

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