Steak Diane

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Steak Diane is a classic steakhouse recipe perfect for a date night at home!


  • 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


  1. Using a meat mallet, pound the steaks to a 1/2-inch thickness. Season generously with salt and pepper.
  2. 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.)
  3. Cook the steak for 2-4 minutes on each side, until deeply browned and cooked to your liking.
  4. Transfer the steaks to a plate and cover with foil to keep warm.
  5. 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.
  6. Stir in the cognac, scraping up any browned bits from the bottom of the pan.
  7. Add the mushrooms, beef broth, and Worcestershire sauce.
  8. Bring to a simmer, then cook for 5-6 minutes, until the mushrooms are soft and the broth is reduced by about a third.
  9. Stir in the cream and cook for 1-2 minutes, until thickened.
  10. Season to taste with salt and pepper.
  11. Spoon the sauce over the steaks. Sprinkle with chives before serving.