This Classic Steak Diane is a retro favorite that brings old‑school restaurant elegance right to your table. Traditionally prepared tableside in the mid‑20th century, it features tender seared steak topped with a luxurious pan sauce made with brandy, mustard, cream, and fresh herbs.
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🥩 The Ingredients
Tender steak, rich cream, sharp mustard, and a splash of brandy come together with fresh herbs to create the bold, savory flavors of Classic Steak Diane. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Steak: Traditionally made with beef tenderloin or filet mignon for tenderness. Ribeye, strip steak, or even sirloin can be used for a more budget‑friendly option.
- Butter: Adds richness and depth to the sauce. Olive oil or ghee can be used as lighter alternatives.
- Shallots/Onion: Provide a sweet, aromatic base. Substitute with finely minced onion or even green onions in a pinch.
- Mushrooms: Often included for earthy depth and texture. Cremini or button mushrooms are classic; shiitake or portobello add bolder flavor.
- Brandy/Cognac: Essential for the classic flambé effect and deep flavor. Substitute with sherry, Marsala, or even bourbon if brandy isn’t available.
- Dijon Mustard: Adds tangy sharpness. Spicy brown mustard or whole‑grain mustard can be used for a slightly different flavor.
- Worcestershire Sauce: Brings umami depth. Soy sauce or tamari can be used as substitutes.
- Heavy Cream: Creates a silky, rich sauce. Half‑and‑half or crème fraîche are good alternatives.
- Beef Stock: Rounds out the sauce—chicken stock can be used as a substitute in a pinch.
✨ Variations:
- Make it lighter by swapping cream with Greek yogurt (stirred in off heat to prevent curdling).
- Try a peppercorn variation by adding crushed black peppercorns for a “Steak au Poivre” style sauce.
- For a modern twist, serve the sauce over chicken, pork chops, or even roasted vegetables.
☑️ Tips and Tricks for Perfect Classic Steak Diane
- Flambé safely: Always remove the pan from direct heat before adding brandy or cognac, then carefully ignite with a long lighter. Keep a lid nearby to smother the flame if needed.
- Don’t overcook the steak: Sear quickly over high heat for a golden crust while keeping the center tender. Medium‑rare to medium is traditional for Steak Diane.
- Use room‑temperature steak: Let the meat sit out for 20–30 minutes before cooking—this ensures even cooking and better browning.
- Slice mushrooms evenly: Uniform slices help them cook at the same rate and develop a rich, golden flavor.
- Deglaze properly: Scrape up the browned bits after adding brandy or stock—those caramelized bits are key to the sauce’s depth.
- Finish with fresh herbs: Add parsley, chives, or thyme at the end for brightness and a restaurant‑quality finish.
Expert Tip
When working with extra‑thick steaks, use a meat thermometer to ensure the perfect doneness. After searing, let the steaks gently simmer—or even braise—in the sauce until they reach the correct internal temperature. If the sauce reduces too quickly, add a splash of beef broth to maintain the right consistency while the steak finishes cooking.
👩🏼🍳 How to Make Classic Steak Diane
- Step 1: Allow the steaks to rest at room temperature for 15 minutes, and then season them with salt and pepper.
- Step 2: Melt lard or butter in a large skillet over medium heat, and cook the steaks until an internal temperature of 120°F is reached (you’ll finish cooking them in the sauce).
- Step 3: Remove the steaks and add the beef stock to the hot skillet. Simmer for 10 minutes, until reduced in half.
- Step 4: Pour the reduced stock into a heatproof bowl, then melt the butter and sauté the shallots, garlic, and mushrooms.
- Step 5: Carefully add the Cognac (or brandy), stand back, and use a long match (or lighter) to flambé.
- Step 6: Return the steak and stock to the pan and simmer until an internal temperature of 135°F (medium-rare) to 145°F (medium) is reached.
🥗 What to Serve with Classic Steak Diane
- Potatoes: Creamy mashed potatoes, roasted baby potatoes, or crispy fries soak up the rich sauce beautifully.
- Vegetables: Steamed asparagus, Southern-style green beans, or roasted Brussels sprouts add freshness and balance.
- Rice or Pasta: Buttered noodles or fluffy rice make a simple, neutral base for the flavorful sauce.
- Salads: A crisp green salad with a light vinaigrette helps cut through the richness.
- Bread: Warm crusty bread or skillet dinner rolls are perfect for mopping up every drop of sauce.
- Wine Pairing: A bold red wine like Cabernet Sauvignon or a silky Pinot Noir complements the dish’s depth.
🙋🏽♂️ Frequently Asked Questions
Why is it called Classic Steak Diane?
The dish is believed to be named after Diana, the Roman goddess of the hunt, with the rich, game‑inspired sauce originally paired with venison before becoming a classic accompaniment to steak.
Can I make Classic Steak Diane without flambéing?
Yes, you can simply let the alcohol cook down in the pan until reduced; the sauce will still be flavorful without igniting it.
Can Classic Steak Diane be made without alcohol?
Yes, simply replace the brandy or cognac with extra beef broth or a splash of Worcestershire sauce—the sauce will still be rich and flavorful without the alcohol.
Can I prepare Classic Steak Diane ahead of time?
It’s best served fresh, but you can prep the sauce ingredients in advance and quickly cook the steak and sauce just before serving.
Ready to make the best steakhouse dinner in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Steak Diane
Classic Steak Diane – Tender steak topped with a rich, creamy brandy‑mustard sauce, a timeless dish that’s elegant yet easy to make at home.
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Servings: 4
Calories: 325kcal
Video
Equipment
- 1 large skillet (12") cast-iron works well
- long stick match or a long flame lighter
Ingredients
- 4 6 oz filet mignons
- salt and pepper
- 2 tablespoon lard or vegetable oil
- 1¾ cups beef stock
- 3 tablespoon unsalted butter
- 1 shallot finely chopped
- 2 teaspoon garlic minced
- 8 oz mushrooms sliced
- ⅓ cup brandy or Cognac
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon Italian parsley fresh, finely chopped
Instructions
- Season steaks with salt and pepper. If you have time, let them rest for 15 minutes at room temperature.4 6 oz filet mignons, salt and pepper
- Melt the lard (or oil) over medium-high heat in a large skillet, preferably cast-iron.2 tablespoon lard
- Add the steaks, and cook, turning often, until browned on the exterior and an internal temperature of 125°F is reached (it will continue cooking in the sauce).
- Remove the steaks. Add the beef stock to the skillet and turn the heat to high. Simmer until reduced by about half, usually around 10 minutes. Transfer the reduced stock to a heatproof bowl.1¾ cups beef stock
- In the same skillet, over medium heat, melt the butter. Add the shallots and sauté until soft, about 3 minutes. Add the garlic and sauté another 30 seconds. Add the mushrooms and sauté, stirring often, until they are soft and beginning to release their liquid, about 4 to 5 minutes.3 tablespoon unsalted butter, 1 shallot, 2 teaspoon garlic, 8 oz mushrooms
- Stand back, and carefully pour in the brandy (or Cognac). Use a long match or a long flame lighter to flambé the mushrooms (stand back!). Once the flames die down, stir in the reduced stock, heavy cream, Dijon, and Worcestershire sauce. Bring to a slight simmer and nestle the steaks into the sauce.⅓ cup brandy, ¼ cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce
- Allow the steaks to simmer in the sauce, flipping from time to time, until the desired internal temperature is reached (130°F to 135°F for medium-rare and 140°F to 145°F for medium).
- Plate the steaks and pour the mushroom sauce over them. Garnish with chopped parsley and serve at once with extra sauce passed at the table.2 tablespoon Italian parsley
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
- Steak Options: Filet mignon is traditional, but ribeye, strip steak, or sirloin can also be used with excellent results.
- Alcohol-Free Version: Skip the flambé and replace the brandy with extra beef broth or a splash of Worcestershire sauce.
- Make Ahead: Prep the sauce ingredients in advance, but cook the steak and finish the sauce just before serving for the best flavor and texture.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to keep the sauce silky and prevent the steak from drying out.
Nutrition
Calories: 325kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 316mg | Potassium: 485mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg
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Wes says
The sauce is incredible! Diane, where have you been all my life!
Kris Longwell says
Ha!! She’s the best! Glad you enjoyed the dish!!