Both classy and retro, Steak Diane will leave you wondering how something so easy can taste so darn good. Tender beef medallions are seared and tossed in a cognac cream sauce with mushrooms and can be on your table in under 30 minutes.

Black pan with Steak Diane in creamy mushroom sauce.


The charmingly retro Steak Diane used to be served in fine dining establishments and was known to be prepared and flambéed tableside, and is now widely available in chain restaurants such as The Cheesecake Factory.

But I believe the best way to enjoy Steak Diane is at home; it’s so easy to make and while perfect for an intimate dinner for two it can easily be scaled up to make for a family.

Serve with a side of roasted garlic mashed potatoes and creamed spinach for a full and impressive meal.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: mushrooms, tomato paste, chives, parsley, shallot, Dijon mustard, brandy, butter, Worcestershire sauce, beef stock, cream, and beef tenderloin.
  • Steak. I used 2 8-ounce filet mignons sliced into medallions. If you’re located near a Costco, they have the most competitive prices on steak and you can usually find a good deal.
  • Mushrooms. I used cremini but you can also use white button mushrooms.
  • Cognac. You can also use brandy, but cognac is traditional.
  • Tomato paste. For extra body.
  • Heavy cream. For an ultra-creamy sauce.
  • Dijon and Worcestershire. For additional flavor.
  • Beef stock. Use homemade or make a stock from low-sodium beef base for best results.
  • Herbs. For finishing, I use parsley and chives but you can also use green onion.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. Slice 2 filets mignon (approximately 8 ounces each) in half to make 4 ~4 ounce medallions. Slice 8 ounces worth of cremini mushrooms, and mince 1 medium shallot. Mince 1 tablespoon of chives and 1 tablespoon of flat-leaf Italian parsley. (Photo #1)
Steak Diane recipe process collage group one showing trimming and pounding of beef tenderloin into medallions.
  1. Cover the medallions with plastic wrap and use a meat mallet to pound them to 3/4″ thick. (Photo #2)
  2. Heat a large stainless steel or cast iron pan to medium-high heat. While it’s heating, pat the medallions very dry with paper towels and season well with kosher salt and pepper. Add 2 tablespoons of neutral flavored oil (avocado, vegetable, etc) to the pan, and once shimmering, add the beef medallions. (Photo #3)
Recipe collage two showing searing of medallions in hot pan.
  1. Cook undisturbed for 90-120 seconds per side, then remove to a plate and lightly tent with aluminum foil. (Photo #4)
  2. To the same pan add the mushrooms and saute until they release their water and begin to brown, about 5 minutes. (Photo #5)
Recipe collage three showing sauteing of mushrooms in pan and adding tomato paste.
  1. Add the shallots and 2 tablespoons of unsalted butter and cook for another 2 minutes, then add 1 tablespoon of tomato paste and cook for 1 minute while stirring frequently. (Photo #6)
  2. Remove the pan from the heat and add 1/3 cup of cognac, then return the pan to the stove and turn the heat up to medium-high. Cook the sauce until the cognac is almost evaporated, about 2 minutes, while scraping the bottom of the pan with a wooden spoon to dislodge any brown bits. (Photo #7)
Recipe collage four showing deglazing of the pand and simmering the sauce.
  1. Add 1/2 cup of low-sodium beef stock, 1/2 cup of heavy cream, 2 teaspoons of Dijon mustard, and 1 teaspoon of Worcestershire sauce and bring it to a simmer. Cook for 2-3 minutes or until the sauce coats the back of a spoon. (Photo #8)
  2. Taste test the sauce and adjust salt and pepper to taste. Add the medallions back to the pan along with the juices and cook until warmed through, about 2 minutes. (Photo #9)
Recipe collage five showing adding the beef to the sauce and finishing with salt, pepper, and parsley.
  1. Turn off the heat and add the parsley and chives and serve immediately. Enjoy! (Photo #10)

Top tips

  • Ingredients. I’d classify Steak Diane as a special occasion type of meal so I encourage you to use the best quality ingredients, namely the steak and cognac, your budget allows. The quality of the beef especially really does make a difference. If you don’t want to use filet (beef tenderloin) this dish will work well with thinner ribeyes or New York strip steaks. Even flank steak will work, but don’t overcook it!
  • To flambé or not flambé? Steak Diane is a dish that was often prepared tableside in fine restaurants and ignited with a match to set the cognac on fire. While doing so is certainly impressive, don’t feel like you need to flambé. If you do, be sure to do so with a long match and take all the proper precautions.
  • Serve promptly. Like most dishes that involve searing more tender cuts of beef, such as filet mignon or New York strips, where you’re cooking the steak to medium-rare or medium, it’s best to consume these dishes right away. Be sure to have any sides ready to go and waiting to be served with the Steak Diane so you can eat right away.
  • Homemade stock. Using homemade beef stock will yield restaurant-quality dishes. Beef stock made from a low-sodium beef base will also be good. Skip the boxed stocks which are never as good.
Grey plate with two medallions of beef tenderloin covered in pink mushroom cream sauce.

More impressive steak dinners

Steak dinners are always impressive, and so much easier than you may think! Here are a few of my go-to’s.

  • Steak au Poivre – with peppercorns in a cognac cream sauce.
  • Beef Marsala – tender filets smothered in a Marsala mushroom sauce.
  • Ribeye Steak – perfectly cooked, steakhouse-style ribeye steak.

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Steak Diane

5 from 7 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
Classic Steak Diane with tender filets smothered in a creamy cognac sauce with mushrooms and shallots and finished with parsley and chives.

Ingredients 

  • 4 4-ounce beef tenderloin medallions pounded 3/4" thick
  • 2 tablespoons neutral oil avocado, vegetable, etc.
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced
  • 1 medium shallot minced
  • 1 tablespoon tomato paste
  • 1/3 cup cognac or brandy
  • 1/2 cup low-sodium beef stock
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chives or scallions minced
  • 1 tablespoon flat-leaf parsley minced
  • salt and pepper to taste

Instructions 

  • Heat a large stainless steel or cast iron pan to medium-high heat.
  • Pat the medallions very dry with paper towels and season well with kosher salt and pepper.
  • Add the oil to the hot pan and once shimmering add the beef medallions. Cook undisturbed for 90-120 seconds per side then remove to a plate and lightly tent with foil.
  • To the same pan, add the mushrooms and saute until they release their water and start to brown (about 5 minutes).
  • Add the shallots and butter and cook for another 2 minutes then add the tomato paste and cook for 1 more minute, stirring frequently.
  • Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the cognac is almost evaporated (~2 minutes) while scraping the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
  • Add the beef stock, cream, mustard, and Worcestershire sauce to the pan. Bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
  • Test the sauce and season with salt and pepper to taste. Add the medallions and accumulated juices back to the pan and cook until warmed through (about 2 minutes). Top with parsley and chives and serve immediately. Enjoy!

Notes

  • The beef medallions only need 90-120 seconds per side for medium rare, but cook to your liking.
  • The cognac can be flamed with a long match, but this isn’t necessary and it will not drastically change the flavor of the sauce.  Be especially careful if deciding to flame the cognac.
  • Steak Diane is best eaten right away instead of for leftovers.  

Nutrition

Calories: 904kcal | Carbohydrates: 12.6g | Protein: 77.7g | Fat: 58.4g | Saturated Fat: 24g | Cholesterol: 299mg | Sodium: 374mg | Potassium: 1561mg | Fiber: 2.6g | Sugar: 7.2g | Calcium: 83mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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10 Comments

  1. 5 stars
    WOW. Just wow. This is probably my favorite recipe yet (I know I say that in a lot of my reviews, but you just keep bringing it!). I made this for Valentine’s Day and my husband said it beat the Beef Marsala (which was his favorite until trying this). This sauce is so good. I made it with the roasted garlic mashed potatoes and I literally had leftover mashed potatoes with the leftover sauce for lunch today because that stuff is liquid gold!

  2. 5 stars
    I’ve tried a few of your recipes and I really liked every one of them. Living in Arizona for the past 18 years it’s been difficult to find true NYC restaurants. I made your Steak Diane and was not only pleasantly surprised but I was blown away!!! Please keep on doing what you do. I truly appreciate you and your family and love watching your videos. Thank for giving me a new recipe I can enjoy at home and with my friends and family!

    1. Hi Edwin, thanks for the comment! We’re so happy you’re enjoying the recipes and appreciate you following along with us!

  3. While not traditional, I think I will try this with chicken as my husband and I are not beef eaters. I will adjust the cooking time for the protein but that sauce looks so amazing, I just have to try it!

    1. 5 stars
      I fully intend to try it with pork tenderloin, which would be delicious too, and very affordable for an anytime dinner, but this is a wowzer for a special occasion. Patent that sauce! 😉