Classic Steak Diane

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 325kcal

Author: Kris Longwell

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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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

Video

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