Steak Diane
Tender, pan-seared steaks finished with a rich cognac cream sauce—classic Steak Diane made easy at home.
Servings: 2 people
Equipment
- large skillet
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 filet mignon or sirloin steaks about 6 ounces each
- salt & freshly ground pepper to taste
- 1 shallot finely minced
- 2 cloves garlic minced
- 2 teaspons Dijon mustard
- ½ cup beef stock
- ¼ cup cognac or brandy
- ¼ cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme minced
- fresh parsley chopped for garnish
Instructions
Prep the Steak
- Remove steaks from the fridge 20–30 minutes before cooking to reach room temperature.
- Pat them dry with paper towels. This ensures a perfect sear.
- Season generously with salt and pepper on both sides.Chef’s note: Dry steaks brown better; wet surfaces steam instead.
Sear the Steak
- Heat butter and olive oil in a large skillet over medium-high heat.
- When hot and shimmering, add the steaks.
- Sear 3–4 minutes per side for medium-rare (adjust timing for thickness).
- Remove steaks to a plate and tent loosely with foil to rest.Chef’s note: Don’t overcrowd the pan; cook in batches if necessary.
Build the Pan Sauce
- Lower the heat to medium. Add the shallots and garlic to the skillet and sauté for 1–2 minutes, until softened and fragrant.
- Stir in Dijon mustard and Worcestershire sauce.
- Carefully add the cognac. (Optional: flambé carefully for a dramatic presentation—stand back!)
- Simmer 1–2 minutes, scraping up browned bits from the bottom of the pan.
Finish the Sauce
- Add beef stock and fresh thyme; simmer 2–3 minutes to reduce slightly.
- Stir in heavy cream and continue simmering 1–2 minutes until sauce coats the back of a spoon.
- Taste and adjust seasoning with salt and pepper as needed.Chef’s note: Add cream at the end to prevent curdling and maintain a silky texture.
Serve
- Return steaks to the pan, spooning sauce over the top. Heat just until steaks are warmed through.
- Transfer to plates and garnish with chopped parsley.
- Serve immediately with your favorite sides—mashed potatoes, roasted vegetables, or a crisp green salad.
Notes
Tips for Success
- One-pan option: This recipe can all be done in the same skillet for easy cleanup.
- Check doneness: Use a meat thermometer for precision: 130–135°F for medium-rare.
- Pan sauce variations: Add a splash of brandy or sherry vinegar for brightness, or a few mushrooms for extra richness.