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

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


  • 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


  • 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.



  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.


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