Steak Diane is a classic dish with roots in mid-20th century fine dining, known for its quick preparation and indulgent flavors. Traditionally made with tender cuts of beef like filet mignon, this dish is seared to perfection and served with a rich, buttery sauce made from a combination of Dijon mustard, Worcestershire sauce, and cream. The flambé method, using brandy or cognac, adds an extra layer of depth, creating a luxurious sauce that complements the steak. Steak Diane is the perfect choice for an elegant dinner that’s surprisingly simple to make.
Ingredients:
- 2 filet mignon steaks (about 6-8 oz each)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ¼ cup brandy or cognac
- ¼ cup heavy cream
- 1 tsp lemon juice
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Prepare the steaks: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Sear the steaks: In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare (adjust the time to your preferred doneness). Remove the steaks from the skillet and tent with foil to keep warm.
- Make the sauce: In the same skillet, lower the heat to medium and add the remaining butter. Add the shallots and garlic, cooking until softened and fragrant, about 2 minutes. Stir in the Dijon mustard and Worcestershire sauce.
- Flambé: Carefully add the brandy or cognac to the skillet and ignite it using a long lighter or match to flambé. Let the alcohol burn off, which should take about 1-2 minutes.
- Finish the sauce: Stir in the heavy cream and lemon juice, allowing the sauce to simmer for an additional 2-3 minutes until slightly thickened. Taste and season with salt and pepper if needed.
- Serve: Return the steaks to the skillet to warm through for about 1 minute, spooning the sauce over the top. Plate the steaks, drizzle with more sauce, and garnish with fresh parsley.
Serve with mashed potatoes or a side of sautéed vegetables for a complete meal. Enjoy!
