Steak Diane

Get ready to master the most impressive 25-minute dinner in your repertoire. Steak Diane is that perfect blend of fancy and achievable that’ll make you feel like a professional chef, even on a regular Wednesday night.

This classic French dish combines perfectly seared tenderloin with a rich, velvety cognac cream sauce that’s literally plate-licking good. The magic happens when the cognac hits the hot pan, creating an impressive (and completely intentional) flame that caramelizes all those amazing flavors.

Ingredients

For the Steaks:

• 4 (6-ounce) beef tenderloin steaks
• 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided

For the Sauce:

• 6 ounces cremini mushrooms
• 1 large shallot
• 1 large clove garlic
• 1/3 cup fresh parsley leaves
• 1/3 cup Cognac or brandy
• 1/2 cup beef broth or stock
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons tomato paste
• 1/3 cup heavy cream

Steps

1. Let steaks come to room temperature (20-30 minutes). Meanwhile, prep your mise en place: Slice mushrooms 1/4-inch thick (you should have about 2 cups), thinly slice shallot, mince garlic, and finely chop parsley. Having everything ready is crucial as this recipe moves quickly.
2. Pat steaks completely dry with paper towels (moisture is the enemy of a good sear). Pound to 1-inch thickness between plastic wrap. Season with 1 1/2 teaspoons each salt and pepper. The plastic wrap prevents mess and ensures even thickness.
3. Heat 1 tablespoon oil in a large skillet over high heat until shimmering (a drop of water should dance). Add steaks and 1 tablespoon butter. Sear 2 minutes per side for medium-rare (130-135°F/54-57°C internal temperature). Tent with foil to rest.
4. Reduce heat to medium-high. Add remaining oil, shallot, and garlic. Cook 2 minutes, scraping up fond (those browned bits equal flavor). Add remaining butter and mushrooms. Sauté until mushrooms are golden brown, 3-4 minutes. They should release and reabsorb their moisture.
5. Remove pan from heat. Add Cognac (stand back for safety). Return to heat and cook until liquid reduces by half, about 1 minute. The alcohol should mostly evaporate.
6. Add stock, mustard, Worcestershire, tomato paste, and remaining salt and pepper. Whisk until smooth and reduce 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon.
7. Stir in cream and bring to a gentle boil. Reduce heat to low, add steak juices from plate, and simmer 3 minutes until sauce is silky and coats a spoon. It should leave a clear line when you run your finger across the back of the spoon.
8. Return steaks to pan for 2 minutes to rewarm. Garnish with parsley and serve immediately while the sauce is hot and glossy.

Smart Swaps

• Replace cream with 1/3 cup cashew cream for a dairy-free version
• Substitute cognac with 1/3 cup beef stock plus 1 tablespoon balsamic vinegar for alcohol-free

Make It Diabetes-Friendly

• Use arrowroot powder (1 teaspoon) instead of cream to thicken sauce (reduces carbs by 3g per serving)
• Serve with cauliflower mash instead of traditional potatoes (saves 30g carbs per serving)
• Limit sauce to 2 tablespoons per serving to reduce sugar impact

Pro Tips

• Let steaks rest at room temperature for optimal cooking
• Don’t move steaks while searing – this ensures proper crust formation
• Use a heavy-bottomed pan for even heat distribution
• Have a lid handy for potential flambé control