Steak Diane is a retro classic, bringing elegance to your dinner table with its flambéed cognac sauce and tender beef. Perfect for a special occasion or a delightful weeknight dinner.
Ingredients
- 2 beef tenderloin steaks (about 150g each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 100g cremini mushrooms, thinly sliced
- 2 tablespoons Dijon mustard
- 60ml cognac
- 120ml beef stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the steaks generously with salt and freshly ground black pepper on both sides.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Once the butter is sizzling, add the steaks.
- Sear the steaks for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside, keeping them warm.
- Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet, then add shallots and garlic, sautéing until tender, about 1-2 minutes.
- Add the mushrooms to the skillet and cook until golden and softened, approximately 3-4 minutes.
- Stir in the Dijon mustard and cook for 1 minute, then carefully pour in the cognac.
- Using a long lighter or match, gently ignite the cognac to flambé. Allow the flame to burn off naturally, which should take about 30 seconds.
- Once the flames have subdued, add the beef stock and Worcestershire sauce. Bring the mixture to a simmer and cook until slightly reduced, about 3 minutes.
- Stir in the heavy cream and let the sauce thicken slightly, then return the steaks to the skillet with any juices that have accumulated.
- Quickly spoon the sauce over the steaks to heat through, about 1-2 minutes. Remove from heat.
- Serve the steaks immediately, topped with sauce and garnished with fresh parsley.
Notes
For a more intense flavor, let the steaks rest for a few minutes before serving to allow the juices to redistribute.