When I made Steak Diane for the first time, I couldn’t believe how easy it was to create such an elegant dish right in my kitchen! The juicy, tender steak paired with the rich and creamy sauce felt like fine dining, but without all the hassle. I love how it’s ready in no time and looks like I’ve put hours into it. It’s one of those meals that makes you feel accomplished and fancy at the same time. Whether it’s a special date night or a treat-yourself kind of evening, this recipe is always a hit at my table.
Ingredients
tenderloin or ribeye steaks – 2 pieces
salt – to taste
freshly ground black pepper – to taste
olive oil – 1 tablespoon
butter – 2 tablespoons, divided
shallots, finely chopped – 2
garlic, minced – 2 cloves
brandy or cognac – 2 tablespoons
beef broth – ½ cup
Dijon mustard – 1 teaspoon
Worcestershire sauce – 1 teaspoon
heavy cream – ¼ cup
fresh parsley, chopped – for garnish
chives, chopped (optional) – for garnish
Note: This recipe serves 2.
Variations
- Replace brandy or cognac with extra beef broth for an alcohol-free option.
- Sub heavy cream with coconut cream for a dairy-free version.
- Swap ribeye or tenderloin with sirloin if you prefer a leaner cut of meat.
- Add crushed chili flakes for a touch of heat, or smoked paprika for a smoky twist.
You can also enjoy similar recipes like this skillet bourbon steak recipe to explore bold flavors. Remove the steaks, cover them in foil, and set aside.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
- Skillet: For searing the steak and making the sauce.
- Tongs: To flip the steaks without piercing them.
- Whisk: To combine the sauce ingredients smoothly.
- Knife and cutting board: To finely chop the shallots, garlic, and herbs.
How to Make Classic Steak Diane?
This recipe is simple but feels gourmet. You’ll love the process almost as much as the result!
Prepare and Sear the Steaks
Start by seasoning your steaks generously with salt and freshly ground black pepper. Heat a mixture of olive oil and butter in a skillet over medium-high heat. Once the pan is hot, lay the steaks down and sear each side for 3–4 minutes for a nice crust. Cook longer if you prefer the steak well-done. Once browned, remove the steaks from the skillet, cover them in foil, and set aside to rest.
Sauté the Aromatics
Using the same skillet (don’t clean it out, you want those flavorful bits), melt the remaining butter. Add the finely chopped shallots and minced garlic. Stir them around for about 2 minutes until they soften and release their aroma, but make sure they don’t burn!
Flambé with Brandy
Next, pour in the brandy or cognac carefully. Light it using a long-stem lighter or match, letting the flames burn off the alcohol. This step not only adds deep flavor but also gives the dish an exciting, dramatic touch!
Create the Sauce
Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet. Stir everything together, letting it simmer and reduce slightly. The sauce will thicken beautifully, creating a rich base for the dish.
Pour in the Cream
Lower the heat and mix in the heavy cream, stirring gently. Simmer until the sauce becomes glossy and smooth, about 2–3 minutes. Adjust the seasoning with additional salt or pepper if needed.
Finish with the Steaks
Return the cooked steaks to the skillet, spooning the sauce over them generously. Allow the steaks to warm in the sauce for about a minute. Garnish with freshly chopped parsley and, if desired, a sprinkle of chives.
And there you have it, an elegant Steak Diane ready to serve and impress! You could also try experimenting with other meaty recipes, like steak fajita quesadillas for a playful combination of textures and taste.
Why You’ll Love This Recipe?
Here’s why this dish stands out as a favorite at my table.
- Quick elegance: It’s fancy enough for a special occasion, yet takes only 20 minutes.
- Rich flavors: The Diane sauce is creamy, savory, and indulgent.
- Customizable: Adjust or swap ingredients to suit your taste.
- Beginner-friendly: Easy for anyone, even if you’re new to cooking steak.
. For those interested in classic steak dishes, steak frites is another amazing option to try alongside this dish.
How to Serve Classic Steak Diane?
Serve your steak on warm plates for a touch of refinement. Pour the sauce generously over the meat and garnish with parsley or chives to add a fresh pop of color. Pair it with mashed potatoes, roasted vegetables, or a crisp side salad. Want to elevate the meal further? A glass of full-bodied red wine like Cabernet Sauvignon pairs beautifully with this dish!
Nutritional Information
This dish offers a well-rounded indulgence. Per serving, you get approximately:
- Calories: 450
- Protein: 28g
- Carbohydrates: 6g
- Fat: 33g
Make Ahead and Storage
Although this dish is best enjoyed fresh, you can prep parts of it in advance.
The Diane sauce can be made up to 2 days ahead and stored in an airtight container in the fridge. Reheat on the stove over gentle heat, ensuring it doesn’t break or curdle. Leftover steaks should be refrigerated in a covered dish for up to 3 days. For longer storage, you can freeze the cooked steaks and sauce for 2 months. Thaw in the fridge overnight before reheating with a splash of broth to freshen the sauce.
Tips for Making the Recipe
When I make this dish, I find a few extra steps help take it up a notch.
- Take your steaks out of the fridge 20–30 minutes before cooking. This prevents an uneven temperature during cooking.
- Always pat the steaks dry before seasoning for that perfect sear.
- If you’re nervous about flambéing, you can skip this step, though it does add incredible flavor.
- Use a heavy-bottomed skillet for better heat distribution when searing and cooking the sauce.
- Pair this dish with a comforting bowl of steak au poivre soup for an ultimate steak-inspired dining experience.
Classic Steak Diane Recipe
Ingredients
- tenderloin or ribeye steaks – 2 pieces
- salt – to taste
- freshly ground black pepper – to taste
- olive oil – 1 tablespoon
- butter – 2 tablespoons divided
- shallots finely chopped – 2
- garlic minced – 2 cloves
- flour – 1 tablespoon
- beef broth – 1 cup
- Worcestershire sauce – 1 teaspoon
- soy sauce – 1 teaspoon optional, for extra umami
- fresh thyme or parsley optional – for garnish
Instructions
- Start by generously seasoning your steaks with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, sear the steaks for about 3–4 minutes per side for medium-rare, or longer for your preferred doneness. Remove the steaks, cover them in foil, and set aside.
- Add butter to the same skillet without cleaning it, as the brown bits from the steak add flavor to the gravy. Once melted, toss in the chopped shallots and minced garlic. Cook for 2–3 minutes, stirring constantly, until the shallots soften and turn translucent.
- Sprinkle the flour over the sautéed shallots and garlic, stirring it into the mixture to form a roux. Cook the roux for about 1–2 minutes to remove the raw flour taste, while stirring to avoid clumping.
- Gradually pour in the beef broth while using a whisk to mix it smoothly with the roux. Bring the mixture to a simmer, allowing it to thicken into a rich brown gravy. Mix in the Worcestershire sauce (and soy sauce if using) for added depth.
- Reduce the heat and return the cooked steaks to the skillet, spooning the brown gravy generously over them. Warm everything through for about 1 minute. Garnish with fresh thyme or parsley for some added color and herby freshness.
Notes
- Bring your steaks to room temperature before cooking; it ensures an even sear.
- Use a whisk for the gravy to avoid lumps and make it extra creamy.
- If the gravy becomes too thick, simply add more broth a little at a time.
- Don’t rush the searing; a golden crust on your steak makes all the difference.
