When I’m looking for a recipe that I know will impress my family and friends, I turn to grilled churrasco, Peruvian lomo saltado, tender Cuban ropa vieja, elegant broiled lobster tail, slow roasted prime rib and this easy and delicious Steak Diane. Every time I go to a nice restaurant, I order Steak Diane if I see it on the menu. This combination of ultra tender steak in a rich and complex sauce is the best! I first tried this meal at The Cheesecake Factory and it’s included in my amazing list of 25 Cheesecake Factory Recipes!
Steak Diane Ingredients
To make this recipe, you will need beef tenderloin, kosher salt, black pepper, olive oil, butter, mushrooms, shallots, garlic, cognac, beef broth, Dijon mustard, worcestershire sauce, heavy cream and chives.
How Do You Make Steak Diane?
Start by cutting beef tenderloin into medallions about 3/4 inch thick. You can do this by slicing the medallions from a whole tenderloin, or by cutting filet mignon steaks in half cross wise. Sear the beef on both sides in a skillet until it is golden brown. Remove the meat from the pan, then make the sauce by cooking mushrooms, shallots and garlic until they’re tender. Add a splash of cognac and let it reduce by half. Stir in the beef broth, Dijon mustard and heavy cream, then bring the sauce to a simmer. Pour the sauce over the steak, then garnish with chives and serve.
Tips For The Perfect Meal
This traditionally calls for beef tenderloin steaks. That being said, tenderloin is a very expensive cut of meat. If you don’t want to splurge on tenderloin, you could try using top sirloin or New York strip instead. I recommend serving Steak Diane immediately. Leftovers will stay fresh in the refrigerator for up to 3 days. I like to serve this dish with garlic mashed potatoes and a green vegetable such as grilled asparagus or roasted green beans. If you don’t have Cognac or don’t want to purchase it, you can use an equal amount of a different type of brandy, white wine or beef broth. No chives on hand? Try a different fresh herb such as parsley, thyme or green onions.
Steak Temperatures
It is important not to overcook your steak. Use a digital thermometer to gauge when your steak is ready. You can insert the thermometer into the thickest part of your meat. Monitor the progress while the meat cooks so that you know when to take it off the heat. I prefer to cook my steaks to a medium doneness level. I don’t recommend cooking your meat over 150 degrees F as it will can get tough or dry.
Rare: 130 degrees F Medium Rare: 135 degrees F For Medium: 145 degrees F Medium Well: 150 degrees F Well Done: 160 degrees F
This Steak Diane always gets rave reviews in my house. I hope your family enjoys it as much as mine does! If you’re a steak lover, be sure to check out my air fryer steak recipe for your next meal.
Steak Diane Video
