Steak Dianne
Elevate your dinner table with the timeless sophistication of Steak Dianne, a classic dish that’s bursting with rich, savory flavors. This recipe pairs tender, pan-seared beef tenderloin steaks with a luxurious sauce crafted from cognac, Dijon mustard, and Worcestershire sauce, finished with a touch of heavy cream for silky smoothness. Perfect for a romantic dinner or an impressive special occasion meal, this dish comes together in just 25 minutes. Serve it with fluffy mashed potatoes or crisp steamed vegetables to soak up every drop of the velvety sauce. Whether you’re after indulgent flavors or a restaurant-quality experience at home, Steak Dianne is a true showstopper that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) beef tenderloin steaks
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1 clove garlic, minced
- 2 tablespoons cognac or brandy
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.25 cups beef stock
- 0.25 cups heavy cream
- 1 tablespoon parsley, chopped (optional for garnish)
Instructions
Pat the beef tenderloin steaks dry with paper towels and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the steaks to the skillet and sear for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the steaks from the skillet and set aside on a plate, tented with foil to keep warm.
In the same skillet, lower the heat to medium and melt the butter.
Add the finely minced shallots and garlic, cooking for about 1-2 minutes until fragrant and softened.
Carefully pour in the cognac or brandy and allow it to cook for 1-2 minutes, letting the alcohol evaporate.
Stir in the Dijon mustard and Worcestershire sauce, mixing well to combine.
Add the beef stock and bring the sauce to a simmer. Let it reduce slightly, about 2-3 minutes.
Pour in the heavy cream and stir continuously until the sauce thickens, about 2 minutes.
Return the steaks and any accumulated juices to the skillet, spooning the sauce over them. Cook for another minute to warm the steaks through.
Transfer the steaks to serving plates and spoon the sauce over the top. Garnish with chopped parsley, if desired.
Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 635 mg | 14% | |
*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.
