Classic Steak Diane Recipe - The Daily Meal (2024)

Recipes Dinner

Christina Musgrave/Daily Meal

ByChristina MusgraveandDaily Meal Staff|Dec. 5, 2022 7:30 pm EST

Steak Diane is a fancy and popular dish that has been around for ages. According to Politico, this dish was popular in America's post-World War II era, especially in the New York City. Traditionally, this dish is centered around a buttery pan-seared steak layered with a rich sauce filled with shallots, Worcestershire sauce, and Dijon mustard. Many people are familiar with the sauce because it contains Cognac, which helps deglaze the pan, while adding plenty of flavor.

Recipe developer Christina Musgrave of Tasting With Tina came up with this classic recipe that you'll want to bust our for your next dinner party. Trust us — it's a must-try for steak lovers. "This steak dish is super flavorful, easy, and delicious," Musgrave raves. "I love making this for dinner parties, or for a special-occasion dinner. It's fancy-feeling, but very approachable."

Keep reading to find out how to make this easy and classic steak Diane recipe.

Christina Musgrave/Daily Meal

The key to every good steak recipe is a good cut of meat. For this dish, you will need 2 6-ounce filets. Then, make sure you have salt, pepper, butter, white mushrooms,shallots, Cognac, beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and heavy cream. You can also optionally top with fresh herbs, such as rosemary and thyme.

Once you have those things, you can make this classic steak Diane.

Christina Musgrave/Daily Meal

First, dry the filets with a paper towel to remove any excess moisture.Then, season the steaks with salt and pepper.Heat a large skillet on the stove over high, and then melt the butter in the skillet. Once melted, add the filets to the skillet, and cook for 3 to 4 minutes on each side, until browned. "Let the steak [brown] without touching it, or moving it so it gets a nice sear," Musgrave notes. Once cooked, remove the steaks from the skillet, and let rest.

Christina Musgrave/Daily Meal

In the same pan that you used to cook the steaks, add the sliced mushrooms and minced shallots. Sautée for about 3 to 4 minutes, making sure the mushrooms and shallots soften up nicely. "The only thing to watch out for is the mushrooms and shallots so they don't burn," Musgrave notes. Once cooked, stir in the tomato paste.

Christina Musgrave/Daily Meal

Add the cognac into the skillet, and turn the heat to medium-low. "Deglazing gets any flavorful brown bits off the bottom of the pan, and adds to the flavor of the dish," Musgrave explains. "The flavor profile of Cognac is good with this, and traditionally used in this dish." Cook until the liquid evaporates.

Stir in the beef broth, Worcestershire sauce, and Dijon mustard, and then bring the liquid to a simmer for 3 to 4 minutes, until thickened. Finally, stir in the cream. "It's savory and creamy, with a hint of tomato," Musgrave raves.

Christina Musgrave/Daily Meal

Plate your filets, and then pour the sauce over the top.You can top with fresh herbs if you'd like. You can absolutely enjoy this dish on its own, but Musgraves provides a few additional serving suggestions. "This would be great served with mashed potatoes, or roasted vegetables," she shares.

We hope this classic steak Diane recipe keeps you full and satisfied.

Ingredients

• 2 6-ounce filet mignon steaks
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 cup white mushrooms, sliced
• ½ cup minced shallots
• 2 teaspoons tomato paste
• ¼ cup Cognac
• ½ cup beef broth
• 4 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• ⅓ cup heavy cream

Optional Ingredients

• Fresh rosemary and thyme, for serving

Directions

1. Pat steaks dry, and season with salt and pepper.
2. Heat butter in a large skillet over high heat. When the butter is melted, add steaks, and cook for 3 to 4 minutes per side, until browned. Set aside to rest.
3. Add the mushrooms and shallots to the same pan, and sautée for 3 to 4 minutes, until soft. Stir in the tomato paste.
4. Deglaze the pan with Cognac, and reduce heat to medium-low. Cook until most of the liquid has evaporated.
5. Stir in the beef broth, Worcestershire sauce, and Dijon mustard, and bring to a simmer until thickened, about 3 to 4 minutes.
6. Stir in the cream, serve the sauce over the steaks, and optionally top with fresh herbs.