Steak Diane, the classic steakhouse entree made with cream, shallots, mustard and cognac is perfect for your special occasion meals.
Steak Diane, Classic Steakhouse Meal
Steak Diane is one of those meals your mom and dad grew up enjoying that fell out of favor and got replaced by sous vide and bacon jam. Yes, it may not be trendy but it is hands down one of my favorite ways to enjoy steak and I promise people will LOVE it if you try it.
Plus, it is SUPER impressive. Telling your guests you made steaks with Cognac cream sauce? I can hear the ooohs and ahhhhs already. Served with a starchy side and some roasted vegetables and you’ve got your dinner party covered!
How do I make steak Diane sauce?
Some people also add mushrooms to the sauce, but the base sauce includes shallots, cognac, dijon mustard, beef base and heavy cream. Steak Diane sauce is basically the almost twin brother to Steak Au Poivre which doesn’t generally include the dijon mustard.
How do you cook steak Diane?
Steak Diane is pan fried in a skillet (I use Cast Iron) and topped with a Cognac cream sauce.
What kind of steak is used for steak Diane?
I use ribeye or boneless NY strip steaks. Then with a rolling pin I flatten out the steaks. Some people also use filet cuts, but remember fat is flavor in steaks!
What is a chicken Diane?
Replace the steak with chicken and the beef base for chicken base, you’ll find chicken works fantastically in this recipe. Chicken Diane also generally includes some herbs such as chives.
Can I use brandy in the Steak Diane?
Cognac is actually a brandy, but not all brandy is cognac. Cognac is made with a specific grapes from a region in France according to Wine Enthusiast. On top of all that, using alcohol in this dish is totally optional, though delicious!
For Cognac, I used Hennessy VS (which is very reasonably priced at less than $20, but if you prefer brandy, St. Remy is a perfectly acceptable brand which is also very reasonably priced (and they sell in small bottles perfectly sized for the recipe!)
Looking for more beef recipes?
- The Perfect Cast Iron Ribeye with Chimichurri Sauce
- Slow Cooker Roast Beef (Sliceable!)
- Slow Cooker Salisbury Steak and Mashed Potatoes
- Easy Mongolian Beef
- Meatball Stroganoff (30 minutes!)
Tools Used in the making of this Steak Diane:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chicken without damaging the skin and its super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
- Yield: 2 Servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Course: Main Course
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Season the steaks with salt and pepper on all sides.
- Heat the butter in a heavy skillet or cast iron pan over medium high heat.
Add the steaks into the pan and cook for 3-4 minutes on each side.
- Remove the steak and reduce to medium heat and add in the shallot.
Cook for 30-45 seconds, then add the cognac.
Let cook for 10-15 seconds (careful it can ignite if near fire), then add in the mustard, Worcestershire sauce, beef base and heavy cream.
Add in the steaks, cook for 45-60 seconds or until meat is cooked to medium rare.
- Serve steak with sauce spooned over and chives or parsley as garnish.
Yield: 2 Servings, Amount per serving: 880 calories, Serving Size: 1 , Calories: 880g, Carbohydrates: 5g, Protein: 48g, Fat: 71g, Saturated Fat: 39g, Cholesterol: 265mg, Sodium: 1440mg, Potassium: 740mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1435g, Vitamin C: 1.8g, Calcium: 66g, Iron: 4.4g
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