Easy Steak Diane
Indulge in the timeless elegance of Easy Steak Diane, a restaurant-quality dish made simple for home cooks. Tender beef steaks—sirloin or filet mignon—are pan-seared to perfection, then nestled in a luscious, creamy Diane sauce infused with Dijon mustard, brandy, and earthy mushrooms. This classic recipe stands out with its quick prep time and the option to flambé for an extra touch of drama in the kitchen. Ready in just 30 minutes, it's perfect for weeknight dinners or special occasions. Pair this rich and flavorful dish with silky mashed potatoes or roasted vegetables for a meal that feels undeniably gourmet yet effortless to prepare.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Beef steak (sirloin or filet mignon)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 cup Cremini or button mushrooms (thinly sliced)
- 1 cup Cognac or brandy
- 1 cup Beef stock
- 1 teaspoon Dijon mustard
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season both sides of the steaks with salt and ground black pepper.
Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Once the butter is melted and foaming, place the steaks in the skillet.
Cook the steaks for 3-4 minutes on each side for medium-rare or adjust the time to your preferred doneness. Transfer the steaks to a plate and cover loosely with foil to rest.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced shallots and garlic, cooking until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 4-5 minutes.
Carefully pour in the cognac or brandy and ignite with a long lighter or match to flambé (if desired). Let the alcohol burn off completely, about 1 minute.
Stir in the beef stock, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer and reduce by half, about 3-4 minutes.
Whisk in the Dijon mustard and heavy cream, and continue to simmer until the sauce thickens slightly, about 2-3 minutes.
Return the steaks, along with any accumulated juices, back to the skillet. Spoon the sauce over the steaks and let them warm through for 1 minute.
Garnish the dish with chopped fresh parsley and serve immediately, pairing with mashed potatoes, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
