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Steak Diane is the ultimate dinner flex; quick, saucy, and dripping with old-school steakhouse energy.
A pan-seared tenderloin in a velvety mushroom-brandy cream sauce, it comes together fast enough for a weeknight but eats like a steakhouse special. No flambé, no fuss. Just bold flavor, buttery richness, and that signature tableside flair, minus the cart.
Looking for more old-school comfort? Try our Swiss steak or salisbury steak recipes.
Here’s Why This Steak Diane Recipe Works
Filet cooks fast, stays tender: A quick sear gives you that golden crust without overcooking the inside.
Classic sauce, no theatrics: All the flavor of tableside flambé without the drama (or fire hazard).
Built-in flexibility: Skip the cognac or swap the steak cut. This recipe still holds up.
Deep flavor, minimal time: Shallots, garlic, mushrooms, and stock layer in richness with barely any simmer time.
Want a simpler take on filet? Our beef tenderloin with compound butter nails it.
Recipe Tips
Salt early: Salting the steaks before refrigerating helps them retain moisture and amps up the flavor.
Tie your steaks: Kitchen twine keeps them compact for even cooking. It’s optional, but it’s a nice touch and it makes them look sharp on the plate.
Don’t skip the sear: A hot pan and a good crust make the difference between steakhouse-style meal and and a sad dinner.
Deglaze: The cognac lifts all that flavor from the pan. If skipping alcohol, just increase the stock and scrape well.
Rest before saucing: Let the steaks sit while you build the sauce. The juices will stay where they belong.
A Steakhouse-Worthy Dinner
Steak Diane proves you don’t need a white tablecloth or a culinary degree to serve up something seriously impressive. It’s fast, rich, and downright indulgent. Serve it with my hasselback potatoes and roasted carrots with asparagus.
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Steak Diane
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Ingredients
- 2 tenderloin steaks, 4 to 5 ounces each
- Kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 4 ounces Crimini Mushrooms, sliced
- ¼ cup cognac, or brandy
- 1½ cups beef stock, homemade if possible
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon Tabasco sauce
- ¼ cup heavy cream
- 2 tablespoons Fresh thyme
Instructions
- Sprinkle the steaks with salt and set them on a plate. Cover with plastic wrap and refrigerate for 30–40 minutes. Remove from the fridge and tie kitchen twine snugly around each steak to help them cook evenly and hold their shape.
- Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the steaks and sear until well browned on all sides, including the edges. About 4 minutes total for medium-rare. Transfer to a plate to rest.
- Reduce the heat to medium and add the butter. Once melted, stir in the shallot and garlic. Cook, stirring frequently, until softened, 1–2 minutes.
- Add the mushrooms and cook until they release moisture and start to brown, about 2 minutes. Pour in the cognac and simmer for 2 minutes to cook off the alcohol.
- Add the beef stock and bring to a boil. Reduce the heat to low and stir in the Dijon mustard, Worcestershire sauce, and Tabasco. Simmer for 3–5 minutes, until the sauce starts to thicken.
- Stir in the thyme and cream. Continue simmering for another 1–2 minutes.
- Remove the twine from the steaks and return them to the skillet, along with any accumulated juices. Turn to coat in the sauce and let simmer for 1–2 minutes to reheat and finish cooking.
- Serve over ricotta mashed potatoes, spooning sauce over the top. Or plate with a puddle of sauce, then top with steak and more sauce to finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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