Steak Diane is a classic steakhouse recipe perfect for a date night at home!
Traditional Steak Diane
In the 1950s and 60s, Steak Diane was the epitome of classy fine dining. To make it, beefy steak is pounded thin and seared on both sides until it’s medium rare. Then it’s topped with a brandy and cream infused mushroom gravy and flambeed table-side for an impressive presentation. Flavor-wise it’s very similar to Steak au Poivre, which is a pepper-crusted steak topped with brandy cream sauce.
These days, steak Diane has been popping up on restaurant menus again and is a popular “retro” choice. It’s also a super fun recipe to make for a date night at home! While today’s recipe usually skip the tableside pyrotechnics, modern Steak Diane has all the bold flavor of the classic recipe.
What Is Diane Sauce?
Diane sauce, the flavorful gravy spooned over top of Steak Diane is basically a jazzed up mushroom gravy. Garlic and shallots are cooked in steak drippings, then combined with beef broth, Worcestershire sauce, tomato paste, and heavy cream. This mixture is then reduced into a thick, glossy gravy.
Does it have to be flambeed?
Traditionally, brandy is added at the last minute, then torched to create an impressive show that also burns off the alcohol. In this recipe, you’ll add the brandy early in the cooking process so that the alcohol has time to cook off while the sauce reduces. You’ll get the same flavor, but with less risk.
What To Serve With Steak Diane
4 beef tenderloin steaks or strip steaks (room temperature)
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 shallot, thinly sliced
2 garlic cloves, minced
1 Tbsp. tomato paste
2 Tbsp. brandy or cognac
1 pint sliced cremini mushrooms
1 cup low-sodium beef broth
2 Tbsp. Worcestershire sauce
1 Tbsp. chopped chives
- Using a meat mallet, pound the steaks to a 1/2-inch thickness. Season generously with salt and pepper.
- Add the butter and oil to a heavy skillet set over medium-high heat. When the butter is melted and sizzling, add the steaks (work in batches if you need to so you don’t overcrowd the pan.)
- Cook the steak for 2-4 minutes on each side, until deeply browned and cooked to your liking.
- Transfer the steaks to a plate and cover with foil to keep warm.
- Return the pan to the burner and add the garlic and shallot; cook 1-2 minutes, or until softened and fragrant. Stir in the tomato paste and cook 30 seconds.
- Stir in the cognac, scraping up any browned bits from the bottom of the pan.
- Add the mushrooms, beef broth, and Worcestershire sauce.
- Bring to a simmer, then cook for 5-6 minutes, until the mushrooms are soft and the broth is reduced by about a third.
- Stir in the cream and cook for 1-2 minutes, until thickened.
- Season to taste with salt and pepper.
- Spoon the sauce over the steaks. Sprinkle with chives before serving.