Steak Diane

Steak Diane is beef tenderloin, mushrooms, and shallots in a sauce made with seasoned pan juices, brandy, cream, and a touch of mustard. Skip the expensive restaurants and make this mouthwatering dish right in your own kitchen.

Classic Steak Diane

Indulge in this classic French dish featuring tender steak medallions, savory mushrooms, and a rich brandy sauce. Follow our step-by-step recipe to create a show-stopping meal at home. Steak Diane is one of my absolute favorite steak recipes and a classic. I usually wait for the tenderloin to go on sale, and it always does eventually.

Then I grab my mushrooms, shallots, and cream, and I am armed and ready to make a mouthwatering quick skillet recipe for my family. This outstanding steak recipe is made in one pan in about ten to fifteen minutes. If you like this recipe, try my New York strip steaks, beef tips and gravy, beef short ribs, and beef bourguignon.

What is Steak Diane?

Steak Diane is beef steak (usually tenderloin) cooked in butter and served with a delicious sauce made from the pan juices, brandy,  beef broth, cream, and a touch of mustard and Worcestershire sauce, usually accompanied by skillet browned mushrooms, shallots, and garlic. The steak is most commonly flambeed with brandy or cognac, but with this recipe, I deglaze the pan with the brandy and reduce the brandy before preparing the sauce.

What are the best cuts of beef to use?

By far, the best cut of beef to use for Steak Diane is tenderloin medallions, also known as filet mignon. However, you can use flank steak, top sirloin, ribeye, or petite shoulder. Honestly, you can use any tender cut of beef that can be cut into 3/4-inch thick slices and seared in butter in a skillet.

Steak Diane Ingredients

How do you prepare Steak Diane?

First, lightly salt and pepper the beef medallions. Then melt the butter in the skillet over medium heat. Sear the steak until golden brown on both sides. Remove the steak to a plate, melt a little more butter, and add a little olive oil over medium-high heat. Add the mushrooms and cook until golden brown and cooked medium-rare. Add the shallots and cook for 1-2 minutes. Reduce the heat to medium-low and add the garlic, cooking for 30 seconds.

Turn off the flames and add the brandy. Be very careful, as the fumes from the brandy can ignite.   Return heat to medium-low. Stir and scrape the bottom of the pan to deglaze it and get those tasty brown bits off the bottom of the skillet. Cook the brandy for several minutes to reduce it by half. Whisk in the cream, Worcestershire Sauce, and mustard. Cook for 2-3  minutes, whisking frequently. Whisk in the beef broth. Finally, add salt and pepper to taste and return the medallions to the skillet, heating for 1-2 minutes. Garnish with fresh parsley or chives and serve.

Recipe tips

• Other cuts of beef to use besides tenderloin are top sirloin, petite shoulder, ribeye, and petite shoulder.
• This recipe calls for heavy cream. Nothing reduces or tastes like heavy cream, so for optimal flavor, there really isn’t a substitute.
• You can cook the meat to your desired doneness, but medium rare is how top chefs do it.
• Use brandy or cognac. It does not have to be top-of-the-line, but it should be one of good quality that you would enjoy drinking.

What to serve with Steak Diane

The possibilities are endless, but some of my favorites are garlic mashed potatoes, fondant potatoes, scalloped potatoes, and loaded baked potatoes. Other vegetable side dishes to serve are sautéed green beans, bacon-wrapped asparagus, roasted cauliflower, and sautéed spinach.

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Theoretically, you can freeze steak Diane, but the creamy mushroom sauce may not look as appealing as when you first made it because the cream will likely separate.

This steak recipe is amazing and easily prepared by even the novice chef. So put this delicious recipe on your to-try list and watch for beef tenderloin to go on sale.

More Steak Recipes

Steak Diane

Delectably tender steaks cooked in a mouthwatering creamy, brandy sauce with mushrooms and shallots. Easy enough for a weeknight meal yet elegant enough for company.

5 from 43 votes

Print Pin Rate

Course: Beef

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Calories: 521kcal

Author: Beth Pierce

Ingredients

• 3 tablespoons butter
• 1 1/2 lb beef tenderloin medallions about 3/4 inch thick
• 1 tablespoon olive oil
• 8 ounces Cremini mushrooms or white button mushrooms sliced 1/4 inch thick
• 2/3 cup finely sliced shallots
• 3 cloves garlic minced
• 1/3 cup brandy
• 1/3 cup heavy cream
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Dijon mustard
• 1/4 cup low-sodium beef broth
• salt and black pepper to taste
• Fresh chopped Italian parsley

Instructions

• Lightly salt and pepper the tenderloins. In a skillet over medium heat, melt 2 tablespoons of butter. Add steak and brown well on both sides. Remove steak to a plate.
• Turn heat to medium-high and add the remaining butter and olive oil to the skillet. Add mushrooms and spread them out so that as many as possible are exposed to the heat. Cook until golden brown, stirring a couple of times. Add shallots and cook another 2 minutes, stirring a couple of times. Reduce heat to medium-low. Add garlic and cook for 30 seconds, stirring continuously.
• Turn off the burner and add brandy. Be very careful, as alcohol fumes can ignite. Turn the heat on medium-low and continue cooking until reduced by half. Whisk in the cream, Worcestershire Sauce, and mustard; cook for 2-3 minutes. Whisk in the beef broth. Season with salt and black pepper to taste. Return beef to the pan and heat for 1-2 minutes. Sprinkle with parsley and serve.

Notes

• Other cuts of beef to use besides tenderloin are top sirloin, petite shoulder, ribeye, and petite shoulder.
• This recipe calls for heavy cream. Nothing reduces or tastes like heavy cream, so for optimal flavor, there really isn’t a substitute.
• You can cook the meat to your desired doneness, but medium rare is the way the top chefs do it.
• Use brandy or cognac. It does not have to be top-of-the-line, but it should be one of good quality that you would enjoy drinking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop on low.

Nutrition

Calories: 521kcal | Carbohydrates: 10g | Protein: 41g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 269mg | Potassium: 1003mg | Fiber: 2g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 4mg

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