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Home » Dinner » Steak Diane

Published: June 23, 2021 Last Modified: June 23, 2021 By Sara 10 Comments

Steak Diane

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This Steak Diane recipe is beef tenderloin medallions that are seared and coated in a savory mushroom sauce.

This Steak Diane recipe is beef tenderloin medallions that are seared and coated in a savory mushroom sauce. A classic recipe that’s quick enough to make on a busy weeknight, yet elegant enough for company.

When I’m looking for a recipe that I know will impress my family and friends, I turn to broiled lobster tail, prime rib and this easy and delicious Steak Diane.

This Steak Diane recipe is beef tenderloin medallions that are seared and coated in a savory mushroom sauce. This Steak Diane recipe is beef tenderloin medallions that are seared and coated in a savory mushroom sauce.

A plate of Steak Diane topped with mushroom sauce and served with green beans.

Every time I go to a fancy restaurant, I order Steak Diane if I see it on the menu. This combination of ultra tender steak in a rich and complex sauce just cannot be beat!

Why do they call it steak diane?

This dish is thought to be named after Diana, who was a Roman goddess of hunting and animals. In the 19th century a Diane sauce was created that was named for the goddess, which consisted of cream, truffle mushrooms and black pepper. It is believed that this dish actually originated in America, with the steak paired alongside a sauce similar to the Diane sauce of olden times.

Bowls of ingredients including sliced mushrooms, shallots, garlic and seasonings.

How do you make steak diane?

Start by cutting beef tenderloin into medallions about 3/4 inch thick. You can do this by slicing the medallions from a whole tenderloin, or by cutting filet mignon steaks in half cross wise. Sear the beef on both sides until it is golden brown. Remove the meat from the pan, then make the sauce by cooking mushrooms, shallots and garlic until they’re tender. Add a splash of cognac and let it reduce by half. Add the beef broth, Dijon mustard and heavy cream, then bring the sauce to a simmer. Pour the sauce over the steak, then garnish with chives and serve.

Seared steak in a pan.

Tips for the perfect meal

  • This traditionally calls for beef tenderloin. That being said, tenderloin is a very expensive cut of meat. If you don’t want to splurge on tenderloin, you could try using sirloin or New York strip instead.
  • I use white button mushrooms for the sauce, but you could use cremini mushrooms, or go fancy with some oyster or chanterelle mushrooms.
  • I recommend serving Steak Diane immediately after it’s done cooking. Leftovers will stay fresh in the refrigerator for up to 3 days.
  • I like to serve this dish with mashed potatoes and a green vegetable such as asparagus or green beans.

Sauteed mushrooms and shallots in a skillet.

STEAK TEMPERATURES

It is important not to overcook your steak. Use a digital thermometer to gauge when your steak is ready. You can insert the thermometer into the thickest part of your meat and monitor the progress while it cooks so that you know when to take it off the heat. I prefer to cook my steaks to a medium doneness level. I don’t recommend cooking your meat over 150 degrees F as it will can get tough or dry.

  • Rare: 130 degrees F
  • Medium Rare: 135 degrees F
  • For Medium: 145 degrees F
  • Medium Well: 150 degrees F
  • Well Done: 160 degrees F

What can you substitute for brandy in steak diane?

This recipe calls for Cognac, which is a distilled brandy from the Cognac region of France. Cognac is available in the liquor department of many grocery stores or at beverage shops. If you don’t have Cognac or don’t want to purchase it, you can use an equal amount of a different type of brandy, white wine or beef broth. The flavor will be a little different without the brandy, but it will still be delicious.

Sliced Steak Diane served with mashed potatoes and green beans.

This Steak Diane always gets rave reviews in my house. I hope your family enjoys it as much as mine does!

More steak recipes you’ll enjoy

  • New York Strip Steak
  • Rib Eye Steak with Garlic Butter
  • Steak Tacos
  • Grilled Flank Steak
  • The Best Steak Marinade

Steak Diane Video

A plate of Steak Diane topped with mushroom sauce and served with green beans.
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5 from 12 votes

Steak Diane

This Steak Diane recipe is beef tenderloin medallions that are seared and coated in a savory mushroom sauce. A classic recipe that's quick enough to make on a busy weeknight, yet elegant enough for company.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 558kcal
Author Sara Welch

Ingredients

  • 1 1/2 pounds beef tenderloin or filet mignon cut crosswise into 3/4 inch thick medallions
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms sliced
  • 2 tablespoons shallots minced
  • 2 teaspoons garlic minced
  • 1/4 cup cognac
  • 1/2 cup beef broth
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup heavy cream
  • 1 tablespoon chives thinly sliced

Instructions

  • Pat the steak dry and season both sides with salt and pepper to taste.
  • Place the oil in a large pan over high heat. Arrange the steaks in a single layer in the pan; if they don't all fit you might need to work in batches.
  • Cook the steak for 3-4 minutes per side or until desired level of doneness is reached. You can use a thermometer if needed to gauge the proper temperature of the meat.
  • Remove the steak from the pan. Place on a plate and cover to keep warm.
  • Reduce the heat to medium and melt the butter in the pan. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
  • Add the shallots and garlic and cook for one more minute. Season the vegetables with salt and pepper to taste.
  • Pour the cognac into the pan and bring to a boil. Cook for 1-2 minutes or until liquid has reduced in half.
  • Add the beef broth, Dijon mustard, worcestershire sauce and heavy cream to the pan. Whisk until well combined.
  • Bring the sauce to a simmer. Cook for 3-4 minutes or until sauce has just thickened.
  • Return the steaks to the pan. Spoon the sauce over the meat. Sprinkle with chives, then serve.

Notes

  1. If you don't want to use cognac, you can substitute more beef broth in its place.
  2. I prefer to cook my steaks to medium, which is 145 degrees F on a meat thermometer.

Nutrition

Calories: 558kcal | Carbohydrates: 4g | Protein: 34g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 312mg | Potassium: 765mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 5mg
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    Comments

    1. Gina says

      July 9, 2021 at 4:54 am

      5 stars
      This is a classic I can get behind. Usually not too much of a fan of some of the older traditional recipes but when mushrooms and steak are involved, I’m in!

      Reply
    2. Katherine says

      July 9, 2021 at 3:59 am

      5 stars
      This is a perfect classic steak diane!

      Reply
    3. Dannii says

      July 9, 2021 at 1:59 am

      5 stars
      This is such a classic dish! This steak looks perfectly cooked too.

      Reply
    4. Amanda Wren-Grimwood says

      July 9, 2021 at 12:38 am

      5 stars
      This is my husband’s favourite but he hasn’t had it in years. Will be making this for him!

      Reply
    5. Maria says

      July 8, 2021 at 10:36 pm

      5 stars
      I’ve never heard of this Diane steak so thank you for sharing this recipe! I love that you included some background it makes me familiar on what this dish is all about. Totally bookmarking this one and doing it for the holidays!

      Reply
    6. Cynthia | What A Girl Eats says

      June 30, 2021 at 9:42 pm

      5 stars
      This Steak Diane is such an elegant dish. Perfect for a romantic dinner! Yum!

      Reply
    7. Caitlyn Erhardt says

      June 30, 2021 at 9:23 pm

      5 stars
      This is a top request in my house for dinner each week. The sauce compliments the steak perfectly.

      Reply
    8. Gavin Sutherland says

      June 30, 2021 at 7:55 pm

      5 stars
      I’m a BIG fan of the classics – this version was perfect. I’ll be making it again very soon!

      Reply
    9. Anaiah says

      June 30, 2021 at 7:44 pm

      5 stars
      Wow! This was such a delicious Steak Diane recipe. I served it with mashed potatoes and a side of asparagus for dinner. My husband loved it!

      Reply
    10. AISilva says

      June 30, 2021 at 7:38 pm

      5 stars
      I can’t wait to try this steak diane. The beef tenderloin looks so thick and juicy, and you cooked it perfectly. The mushrooms re an added bonus. Thank you!

      Reply

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