Chef John’s Steak Diane is a restaurant-quality dish that combines tender pan-seared steak with a rich, flavorful cognac sauce. This elegant meal is perfect for a special occasion or a fancy date night at home.

Chef John’s Steak Diane :

Steak Diane was a staple on menus in fine dining restaurants back in the day. It was prepared tableside where the server ignited the cognac for an impressive sight. This recipe is a much easier yet just as delicious version of the retro classic.

History of the Recipe :

Steak Diane originated in the mid-20th century, gaining popularity in fine dining establishments across the United States. Traditionally prepared tableside, this dish features a flambéed cognac sauce with mushrooms, mustard, Worcestershire sauce, and cream. Named after Diana, the Roman goddess of the hunt, Steak Diane has remained a beloved classic among steak lovers.

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Chef John's Steak Diane

lakshman

A classic steakhouse dish featuring tender beef, a flambéed cognac sauce, and rich, creamy flavors.

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

5 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, French

Servings 2

Ingredients

  

• 2 beef tenderloin steaks (6-8 oz each)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup mushrooms, finely sliced
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/4 cup cognac or brandy
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tsp fresh parsley, chopped
• 1 tsp black pepper
• Salt to taste

Instructions

 

• Prepare the steaks:

  Season both sides of the steaks with salt and black pepper.
• Sear the steaks:

  Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until browned. Remove and let rest.
• Sauté the aromatics:

  Melt butter in the skillet and add mushrooms, shallots, and garlic. Cook until softened.
• Flambé the sauce:

  Carefully add cognac and ignite with a long lighter to burn off alcohol.
• Add seasonings:

  Stir in Dijon mustard, Worcestershire sauce, and beef broth. Simmer for 2 minutes.
• Finish with cream:

  Pour in heavy cream and stir well. Cook until the sauce thickens.
• Combine:

  Return the steaks to the skillet and coat with the sauce.
• Serve:

  Garnish with fresh parsley and serve immediately

Notes

• Always use caution when flambéing; keep a lid nearby to extinguish flames if necessary.
• If you prefer not to flambé, simply let the alcohol simmer until reduced.

Keyword classic steakhouse dish, Steak Diane recipe

Tips for Chef John’s Steak Diane : 

1. Use high-quality beef tenderloin for the best results.
2. If you don’t have cognac, substitute with bourbon or omit alcohol entirely.
3. Serve with mashed potatoes or buttered asparagus for a complete meal.

FAQs for Chef John’s Steak Diane : 

1. Can I make Steak Diane without alcohol?
   Yes, simply use extra beef broth instead of cognac.
2. What is the best steak cut for this recipe?
   Beef tenderloin or filet mignon is ideal for its tenderness.
3. Can I prepare the sauce ahead of time?
   Yes, but for the best flavor, prepare it fresh before serving.

Conclusion :

If you do decide to make this, I hope that above and beyond calling it “Steak Pauline,” you will also enjoy it surrounded by the people you love. While the flames in the pan eventually die out, the smiles they ignite, and the memories they produce, will be with you forever. I really hope you give this a try soon. Enjoy!