Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn’t be more flavorful!
At my house, a steak dinner is a real treat that we can all look forward to. It’s everyone’s favorite and always what they ask for on their birthdays and other special occasions. If your family is the same way, you have to try this super easy Juicy Air Fryer Steak, this delicious Skillet Salisbury Steak, and this divine New York Steak.
What is Steak Diane?
Steak diane is a beef dish that is served with a mushroom cognac sauce that is typically flambeed. The sauce has heavy cream, mustard, and broth to give it lots of depth of flavor. There are no flames needed to get a great flavor in this sauce! It really hits the spot, and the whole family loves it too! The best part is, it’s almost a complete meal all on it’s own. I like to add some grilled asparagus or air fryer broccoli for an extra veggie. This dish is of course AMAZING served with some mashed potatoes too!
Sometimes I just really crave a good steak! Sometimes its as simple as some slow cooker beef tips, and other times I want a full on prime rib. The latter is usually just for special occasions! Sometimes, I want a dinner that feels and tastes just as expensive as a prime rib dinner, but for half the cost. This steak diane recipe is the perfect solution! It’s a delicious, tender, and flavorful piece of meat smothered in a yummy creamy mushroom sauce. You tenderize the steak, then make a delicious mushroom and cream sauce in the same pan that you cook the meat. It blends all the flavors together for a delicious balanced flavor.
The traditional steak diane recipe doesn’t include mushrooms. I really like including them because they add a lot of rich and hearty flavor to the sauce. You could also include garlic, it does the same thing for the sauce. This dish would also be delicious garnished with fresh parsley and chives. Make this recipe your own! You can find the exact measurements below in the recipe card.
- Olive Oil: I prefer to cook my steaks in olive oil, but you can use your favorite cooking oil here.
- Butter: This adds a lot of flavor to the steak and helps them get a nice color.
- Beef Tenderloin Steaks: The quality of the meat will make a difference. I would get a nice piece of meat but it doesn’t have to be the most expensive since you will be tenderizing it.
- Shallot: This adds tons of flavor to the sauce.
- Button Mushrooms: I prefer button mushrooms for this sauce, but you could use pretty much any kind of mushroom.
- Cognac or Brandy: It is traditional to add cognac to the sauce. You could substitute brandy or broth if you don’t want to add any alcohol.
- Beef Broth: Beef broth adds extra flavor and liquid to the sauce which makes it the perfect consistency.
- Heavy Cream: This is what makes the sauce so thick and creamy. It really makes a huge difference!
- Worcestershire Sauce: It’s sweet, sour, and spicy, and perfect in the sauce!
- Dijon Mustard: It’s tangy and sharp and keeps the sauce really flavorful.
- Dried Italian Seasonings: I like to make my own blend for the freshest flavors, you can find the recipe here.
- Kosher Salt and Cracked Black Pepper: To taste!
Steak Diane Recipe
Don’t be fooled by the number of steps in this steak diane recipe, it is all really easy! First, you will pound the meat until it is about 1 inch thick. This will keep it really tender and help it all cook evenly. You sear the steaks in the pan, and then make the sauce in the same pan. This gets all of those delicious flavors into the sauce. Add your steaks back in to finish warming and you have the most amazing dinner!
- Pound: Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.
- Cook Steak: Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Then cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and then tent with foil. Now you will make the sauce for steak diane.
- Cook Mushrooms: In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Then remove from the skillet and set aside.
- Saute Shallot: Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.
- Add Cognac: Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Then use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.
- Add Broth: Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.
- Add Ingredients: Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.
- Add Mushrooms: Add the cooked mushrooms back into the sauce.
- Season: Season with dried Italian seasonings, salt, and pepper.
- Add Steaks: Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.
- Season: Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!
Tips for Making Steak Diane
This simple steak diane recipe is so fun to make! There are so many different ways to make it, you don’t have to stick to just what I do. You can change the recipe to fit your taste buds! Here are some tips for making steak diane.
- Grilling the Steaks: You could grill the steaks if you didn’t want to cook it all in the pan. You can just make the sauce separately and add it on top after the steak is done cooking.
- Without Mushrooms: I know some of us have picky eaters. You don’t have to add the mushrooms if you don’t think they will work for you. The sauce is still incredibly flavorful without it.
- Leave out the Cognac: If you don’t want to use alcohol while cooking, you could just add extra broth instead. The traditional recipe calls for veal demiglace, which you would be able to find at a specialty store or local butcher. That will add all the flavor you are looking for.
This steak diane sauce just gets more flavorful over time. When you reheat it you will want to do it slowly so that you don’t break the sauce or overcook the meat. Here is how to store leftovers.
- In the Refrigerator: You can store your steak diane in the refrigerator in an airtight container for up to 4 days.
- 2 tablespoons olive oil
- 1 tablespoon butter
- (4) 4 ounce beef tenderloin steaks, pounded to 1-inch thick
- 1 shallot, minced
- 2 cups button mushrooms, sliced
- 1/2 cup cognac or brandy
- 1 cup beef broth
- 3/4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasonings
- Kosher salt and cracked black pepper, to taste
- Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.
- Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and tent with foil.
- In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Remove from the skillet and set aside.
- Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.
- Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.
- Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.
- Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.
- Add the cooked mushrooms back into the sauce.
- Season with dried Italian seasonings, salt, and pepper.
- Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.
- Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This recipe sounds delicious. I’m not clear on what cut of meat to use. You said it doesn’t have to be too pricey since it is being tenderized, but you specify tenderloin in the ingredient list. The recipe then says to pound the meat – but it seems odd to pound tenderloin. It’s not clear to me. I will definitely try even if I don’t hear from you. I’m thinking I’ll try boneless sirloin- pound and continue the recipe.
Fantastic easy recipe to follow….added 2 cloves minced garlic, next time will add more mushrooms,( I love mushrooms😋) otherwise followed it exactly. My husband is eating leftovers right and still raving about how good it is.
love all of this, the mushrooms and cognac too! I know I’ve had this but can’t remember, love all of the ingredients though, thank you, a wonderful dish!