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Steak Diane in black pan for featured image.
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5 from 9 votes

Steak Diane

Classic Steak Diane with tender filets smothered in a creamy cognac sauce with mushrooms and shallots and finished with parsley and chives.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2


  • 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


  • 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!



  • 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.  


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