Elegant and Flavorful Classic Steak Diane

Steak Diane is a sophisticated and flavorful dish that epitomizes the elegance of classic fine dining. Originating from mid-20th century American cuisine with European influences, this dish features tender steak in a rich, buttery sauce with cognac, mustard, and Worcestershire sauce. Perfect for special occasions or a luxurious meal at home, Steak Diane is surprisingly simple to prepare.



For the Steak:

  • 4 beef tenderloin steaks (about 6-8 oz each)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter

For the Sauce:

  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup cognac or brandy
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup heavy cream
  • 1 tablespoon parsley, finely chopped (for garnish)



Prepare the Steak:

  1. Season the Steaks: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
  2. Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Remove the steaks from the skillet and keep them warm.

Prepare the Sauce:

  1. Sauté Shallots and Garlic: In the same skillet, add the butter. Once melted, add the chopped shallots and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
  2. Deglaze the Pan: Carefully add the cognac to the skillet, allowing it to deglaze the pan. Be cautious as the alcohol may flame up.
  3. Add Broth and Mustard: Stir in the beef stock, Dijon mustard, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
  4. Simmer the Sauce: Let the sauce simmer for about 5-7 minutes, reducing slightly.
  5. Finish with Cream: Stir in the heavy cream and continue to simmer until the sauce thickens to your desired consistency, about 2-3 minutes.


  1. Plate the Steaks: Place the seared steaks on serving plates.
  2. Top with Sauce: Spoon the rich sauce over the steaks, ensuring each steak is well-coated.
  3. Garnish and Serve: Garnish with finely chopped parsley and serve immediately, accompanied by your favorite sides such as mashed potatoes or steamed vegetables.



  • Flambé for Flavor: For a more dramatic presentation, you can flambé the cognac when deglazing the pan. This enhances the flavor but requires caution.
  • Rest the Steaks: Allow the steaks to rest for a few minutes after searing to retain their juices.
  • Use High-Quality Meat: The tenderness of beef tenderloin makes it ideal for Steak Diane, but you can also use ribeye or sirloin.



  • Mushroom Diane: Add sliced mushrooms to the sauce for an earthy depth of flavor.
  • Spicy Diane: Incorporate a pinch of cayenne pepper or a splash of hot sauce for a spicy kick.


Steak Diane is a timeless dish that brings a touch of elegance and rich flavors to your dining experience. With its creamy, cognac-infused sauce and perfectly seared steak, this classic recipe is sure to impress and satisfy. Enjoy the ease of preparation and the gourmet results of this exquisite meal.

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