Chef John's Steak Diane
A classic steakhouse dish featuring tender beef, a flambéed cognac sauce, and rich, creamy flavors.
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.