Can I use a different cut of beef?

Absolutely. While beef tenderloin is classic for its tenderness, sirloin medallions, filet mignon, or even thin-cut ribeye will work. Just adjust for thickness and cooking times; thinner cuts cook even faster.

Is the alcohol absolutely necessary for the sauce?

Cognac or brandy brings a classic flavor, but you can make a great Steak Diane without it. Substitute with extra beef stock and a splash of sherry vinegar for brightness. The alcohol cooks off, but if you’re completely avoiding it, the dish is still delicious.

What if I don’t have Dijon mustard?

A little yellow mustard can substitute in a pinch, but Dijon’s tang and complexity are ideal here. Grainy mustard adds nice texture, too.

Can I make Steak Diane ahead of time?

Steak Diane is best enjoyed fresh, but you can prep the sauce ahead. Store the sauce and cooked steak separately, then reheat gently and bring together just before serving for the best results.

Steak Diane Recipe

Name: Steak Diane Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 (4-ounce) beef tenderloin medallions, pounded 3/4″ thick; Salt and pepper, to taste; 2 tablespoons neutral oil (avocado, vegetable, etc.); 2 tablespoons unsalted butter; 8 ounces cremini mushrooms, sliced; 1 medium shallot, minced; 1 tablespoon tomato paste; 1/3 cup cognac or brandy; 1/2 cup low-sodium beef stock; 1/2 cup heavy cream; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon chives or scallions, minced; 1 tablespoon flat-leaf parsley, minced

Description

Steak Diane is a classic, restaurant-style dish featuring tender beef medallions cooked to perfection, then smothered in a rich and creamy mushroom-cognac sauce. Fast and impressive, this recipe brings the flavors of a steakhouse into your own kitchen in just 30 minutes, making it ideal for special occasions or an elegant dinner at home.

Ingredients

Units Scale

For the Steak

4 (4-ounce) beef tenderloin medallions, pounded 3/4″ thick
Salt and pepper, to taste
2 tablespoons neutral oil (avocado, vegetable, etc.)

For the Diane Sauce

2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 medium shallot, minced
1 tablespoon tomato paste
1/3 cup cognac or brandy
1/2 cup low-sodium beef stock
1/2 cup heavy cream
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce

For Garnish

1 tablespoon chives or scallions, minced
1 tablespoon flat-leaf parsley, minced

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Instructions

Prepare the Beef: Pat the beef tenderloin medallions very dry with paper towels and season well with kosher salt and pepper.
Sear the Beef: Heat a large stainless steel or cast iron pan to medium-high heat. Add the neutral oil, and once it’s shimmering, place the seasoned beef medallions in the pan. Cook undisturbed for 90-120 seconds per side to achieve a good sear. Remove the medallions to a plate and lightly tent with foil to rest while you prepare the sauce.
Sauté the Mushrooms: In the same pan, add the sliced mushrooms. Sauté until they release their water and begin to brown, about 5 minutes, stirring occasionally.
Add Shallots and Tomato Paste: Add the minced shallot and unsalted butter to the pan and cook for another 2 minutes until fragrant and softened. Stir in the tomato paste and cook for 1 more minute, stirring frequently to integrate the flavors.
Deglaze with Cognac: Remove the pan from the heat, then carefully add the cognac or brandy. Return the pan to medium-high heat and cook until the alcohol is almost evaporated, about 2 minutes, scraping up any browned bits from the bottom with a wooden spoon.
Make the Cream Sauce: Add the beef stock, heavy cream, Dijon mustard, and Worcestershire sauce to the pan. Stir well, bring the sauce to a simmer, and cook until it thickens enough to coat the back of a spoon, about 2-3 minutes.
Finish and Serve: Taste and season the sauce with additional salt and pepper if needed. Return the beef medallions and any accumulated juices to the pan, cooking until just warmed through, about 2 minutes. Sprinkle with minced parsley and chives before serving. Enjoy immediately.

Notes

Use beef tenderloin for the most tender results, but sirloin medallions can also work as a substitute.
Ensure the pan is very hot before searing the beef to achieve maximum browning and flavor.
Handle cognac with care when deglazing, and always remove the pan from direct heat before adding the alcohol.
For a less rich sauce, substitute half-and-half for heavy cream.
Serve immediately for the best texture and flavor; this dish does not reheat well.

Nutrition

Serving Size: 1 portion (half recipe)
Calories: 550
Sugar: 4g
Sodium: 420mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 8g
Fiber: 1g
Protein: 38g
Cholesterol: 145mg