Tenderloin with Steak Diane Sauce

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I don't know why Steak Diane with its decadent sauce seems to have disappeared from restaruant menus... because believe me - it is one amazing dish!

At first I though 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!

Simple ingredients with a bit of Cognac to make the sauce really shine! You can substitute Brandy if you prefer but I gotta say... the Cognac is a bit more refined. I think it is worth seeking out because only need to use a couple of Tablespoons for this sauce.

And if you went for the Cognac... then consider Crêpes Suzette- another amazing retro dessert that uses Cognac and Grand Marnier!

Folded crepes on a plate with Crepe Suzette sauce and a dollop of vanilla ice cream.

Beef tenderloin medallion on a plate with Steak Diane cream sauce on it.

Tenderloin with Steak Diane Sauce

A simple steak with an amazing rich sauce that will have you licking your plate!

5 from 2 votes

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Course: Main Course

Cuisine: French

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

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.

Notes

Note 1:

Internal temperature for steak. Temperature will increase as steaks rest for 5 minutes.

Rare- 120 degrees; Med-Rare 130, Medium 140; Med-Well 150 ; Well 160

Nutrition

Tenderloin with Steak Diane Sauce