Steak Diane Recipe

If you’ve ever wished for a restaurant-worthy steak dinner without the weeks of planning or special shopping trips, Steak Diane is about to become your go-to meal. This classic dish stars tender beef medallions drenched in a creamy, savory mushroom sauce laced with cognac, mustard, and just the right touch of fresh herbs. The best part? Everything comes together in a single pan in about half an hour, making it the perfect answer for busy weeknights when you crave something a little special, but still need it on the table fast. It’s one of those recipes so simple and satisfying, you’ll wonder why you haven’t been making it all along.

Ingredients You’ll Need

Here’s what brings Steak Diane to life, along with some key notes to help you nail those flavors:

• Beef Tenderloin Medallions: Super tender, cooks lightning fast. If you need a budget-friendly swap, try sirloin medallions or flat-iron steak.
• Neutral Oil: Avocado or vegetable oil creates a high-heat sear for that gorgeous crust.
• Unsalted Butter: For sautéing mushrooms and giving the sauce a silky finish. Don’t skimp here!
• Cremini Mushrooms: Meaty and earthy, they absorb the sauce beautifully. Button or even wild mushrooms also work.
• Shallot: Adds a mild, sweet onion flavor—red onion is a decent substitute if that’s what you have on hand.
• Tomato Paste: Deepens the sauce. A little goes a long way.
• Cognac or Brandy: The soul of the sauce—don’t skip! It gives depth and luxurious aroma. Substitute dry sherry if needed.
• Low-Sodium Beef Stock: Adds body; low-sodium lets you control seasoning.
• Heavy Cream: Makes the sauce rich and ultra-smooth.
• Dijon Mustard: Adds tang and complexity—essential!
• Worcestershire Sauce: Brings a hint of umami and savoriness.
• Chives or Scallions: Fresh, mild bite for garnish.
• Flat-Leaf Parsley: A fresh, herbal lift right at the end.
• Salt and Pepper: Seasoning is everything, so be generous but tasteful.

Note: Let your steaks come close to room temperature before cooking for the best sear.

Variations

There’s plenty of room to play with the Steak Diane formula:

• Swap the Protein: Pork medallions or boneless chicken breast medallions work beautifully—just watch for shorter cooking times.
• Play with Veggies: Try portobello, shiitake, or oyster mushrooms for depth.
• Alcohol-Free: Sub beef stock for cognac if you prefer not to cook with alcohol; you’ll still get a rich sauce.
• Lighter Cream: Use half-and-half for a lighter sauce, though heavy cream gives the most indulgent result.
• Add some Greens: Toss in baby spinach or arugula with the sauce, if you like a touch of green.

How to Make Steak Diane

Bringing this restaurant favorite to your home kitchen is refreshingly simple:

Step 1: Prep the Beef

Pat those beef medallions dry and season them generously with salt and pepper—don’t hold back! Drying them helps that irresistible seared crust form.

Step 2: Sear the Steak

Heat a big stainless or cast iron skillet over medium-high, swirl in your oil, and when it’s shimmering, lay in the medallions. Give them 90–120 seconds per side—no need to fuss! Take them out and tent loosely with foil.

Step 3: Sauté the Mushrooms

Add the mushrooms right into the same pan. Let them release their water and brown (about 5 minutes), then add the shallots and butter, cooking another couple minutes. Stir in the tomato paste and cook a minute more—this teases out all the flavors.

Step 4: Deglaze with Brandy

Carefully off the heat, add cognac or brandy. Set the pan back on the heat and let it bubble and almost evaporate—scraping up all those browned bits is where the magic happens!

Step 5: Build the Sauce

Add beef stock, cream, Dijon, and Worcestershire. Bring it just to a simmer and cook a couple minutes until it thickens enough to coat a spoon. Taste and adjust salt and pepper as needed.

Step 6: Finish and Serve

Return those juicy medallions (and any accumulated juices) to the pan—give them just a minute or two to rewarm and soak up the sauce. Scatter with minced parsley and chives, and take it straight to the table.

How to Serve

Steak Diane begs for creamy mashed potatoes or pillowy rice to soak up all that dreamy sauce. A side of buttered green beans, crisp roasted asparagus, or a simple green salad brings color and freshness. For an ultra-comforting meal, snag a crusty baguette to swipe through the pan.

Tip: Serve right from the skillet for a stunning bistro presentation that keeps everything warm and inviting.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and refrigerate. The steaks and sauce will keep beautifully for up to 3 days.

Freezing

Steak Diane can be frozen, though the cream sauce may separate slightly upon thawing. For best results, cool completely and freeze steak and sauce separately.

Reheating

Gently reheat on the stovetop over low heat, stirring the sauce frequently and adding a splash of cream if needed to bring it back together. Avoid the microwave if possible—the sauce can break.

Note: For the best texture, only reheat once.

FAQs

Final Thoughts

If you’re looking for a meal that feels like a treat but can be made any night of the week, try this Steak Diane. It’s a classic for a reason: fast, full of old-school charm, and bursting with rich, unforgettable flavor. Don’t be surprised if it becomes your new favorite, and feel free to experiment—cooking should always be this fun and satisfying. Roll up your sleeves, get that skillet hot, and enjoy every saucy, savory bite!

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