I don't know why Steak Diane with its decadent sauce seems to have disappeared from restaurant menus... because believe me - it is one amazing dish!
At first, I thought I might be going overboard with the number of 'retro' recipes I have been posting. But there is a reason the classics are classics. They are so good they should never go out of style.
My one regret is that I didn't do it sooner because this is now in my regular rotation!
Ingredients
- The elegance of this recipe deserves a tender cut of beef such as tenderloin, rib or porterhouse.
- Cognac is a key ingredient here. You can substitute Brandy if you need to but it will not be the classic sauce. (If you go for the Cognac... then consider Crêpes Suzette- another amazing retro dessert that uses Cognac and Grand Marnier!)
Wine Pairing
This deserves a robust red. In keeping with the recipe's French origins I would look for a Bordeaux blend or a Rhone GSM.
FAQs
If you use a lighter cream than 35% then be careful that it doesn't break the sauce if your heat is too high your you simmer it too long. If less than 35% only let the sauce come to a gentle simmer and don't hold it. Serve it as soon as it is heated through and the right consistency.
If you don't have shallot a yellow onion finely diced is the next best option.
You can prepare all the steps for the sauce but DO NOT add the cream and the steak pan juices until just before serving. While the steaks are cooking you can rewarm the sauce base and then proceed to add the steak juices and the cream to finish the sauce.
Related Recipes
Tenderloin with Steak Diane Sauce
Equipment
- cast iron skillet preferred large enough to hold all 4 steaks
Ingredients
- 4 6 oz steaks Tenderloin, rib or porterhouse
- salt and pepper for seasoning
- 2 Tbsps butter
Diane Sauce
- 2 Tbsps butter
- 3 shallots minced
- 4 oz cremini mushrooms thick sliced
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ⅓ cup cognac can substitute Brandy
- 1 cup 35% cream
Instructions
Steak
- For optimum results allow steaks to sit at room temperature about 30 minutes before you plan to cook them. Season with salt and pepper.
Diane Sauce
- While the steaks are coming to room temperature measure out the sauce ingredients.
- Melt the butter in a cast iron skillet preferably large enough to hold all 4 steaks.
- Increase heat to high. Add the steak to the pan and cook about 3 minutes per side until desired internal temperature. Time will vary with desired doneness, thickness of the steak and your heat setting. . See Note 1 below for target temperatures.
- Transfer steaks to a platter and cover. Melt the butter for the sauce in the skillet over medium high heat. Add the shallots and cook until they soften - about 5 minutes. Add the mushrooms and cook another 3-5 minutes until they start to have some colour. Add the garlic and cook 1 minute more.
- Remove the pan from the burner and add the Cognac. Ignite the Cognac with a long match or BBQ lighter. Shake pan gently to help quell the flames. Once the flames subside return pan to the burner and allow juices to reduce by half. Add the Dijon, Worcestershire, cream and any juices released from the resting steaks.
- Let the sauce simmer several minutes to thicken. Return the steaks to the pan for a couple of minutes to allow them to heat through.
- Serve immediately with sauce drizzled over the steaks.
Sharon
This dish deserves an encore! The tenderloin was tender and the sauce made it decadent gourmet without hours spent preparing. I didn’t have 35% cream and substituted 10% being careful to keep it at a low simmer so it wouldn’t seperate. We served with garlic mashed potatoes, a Caesar salad, and red wine. I highly recommend this dish.
ralph hetke
to die for
ralph hetke
Excellent!