Steak Diane
Elevate your dinner table with the timeless elegance of Steak Diane, a classic dish that combines tender beef filet mignon with a rich, velvety sauce bursting with flavor. Seared to perfection and paired with a creamy blend of brandy, Dijon mustard, Worcestershire sauce, and minced shallots, this recipe achieves restaurant-quality sophistication right in your kitchen. A dramatic flambé adds a touch of theater, intensifying the depth of the sauce, while fresh parsley brings a vibrant finish. Perfect for special occasions or indulgent date nights, this 35-minute recipe serves two and is sure to impress. Serve it alongside roasted vegetables or buttery mashed potatoes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Beef tenderloin steaks (filet mignon)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece (medium) Shallot, finely minced
- 2 cloves Garlic, minced
- 1 cup Brandy or cognac
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup Heavy cream
- 2 tablespoons Flat-leaf parsley, finely chopped
Instructions
Season the steaks on both sides with salt and black pepper. Let them sit at room temperature for about 10 minutes.
In a large skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the steaks and sear for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness. Remove the steaks from the skillet and set them aside, tented loosely with foil.
Reduce the heat to medium, then add butter to the skillet and allow it to melt. Stir in the minced shallot and garlic, cooking for 1-2 minutes until fragrant and softened.
Carefully add the brandy or cognac to the skillet. Using a long lighter or match, ignite the alcohol to flambé. Allow the flames to burn off completely, cooking for about 1-2 minutes to reduce the liquid slightly.
Stir in the Dijon mustard and Worcestershire sauce, scraping up any browned bits (fond) from the bottom of the pan for flavor.
Pour in the heavy cream and stir well to combine. Let the sauce simmer gently for 2-3 minutes until thickened. Taste and adjust seasoning with salt and pepper if needed.
Return the steaks to the skillet, spooning the sauce over them to coat. Let them warm through for about 1 minute.
Sprinkle the chopped parsley over the steaks and sauce for garnish.
Serve immediately with the sauce drizzled over the steaks. Enjoy!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 45.3 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 784 mg | 17% | |
*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.
