Steak Diane
Few dishes embody both elegance and ease quite like Steak Diane. This classic recipe pairs tender beef medallions with a rich mushroom sauce, creating a symphony of flavors that feels indulgent yet approachable for any home cook.
Perfect for entertaining or elevating a weeknight meal, this dish offers a seamless balance of luxurious ingredients and straightforward preparation. The velvety sauce, infused with cognac and Dijon mustard, ensures every bite is as memorable as the last.
Whether you’re impressing guests or treating yourself, Steak Diane transforms simple ingredients into a sophisticated culinary experience. It’s a timeless recipe that proves gourmet cooking can be accessible and utterly delicious.
Steak Diane Ingredients: A Harmony of Elegance and Flavor
- Beef Tenderloin Medallions: The star of the dish, these tender cuts deliver unmatched succulence and a melt-in-your-mouth experience.
- Mushrooms: Earthy and rich, they add depth and a hearty texture to the savory sauce.
- Shallots and Garlic: A fragrant duo, these aromatics infuse the dish with layers of warmth and flavor.
- Cognac: This spirited addition lends a subtle sweetness and luxurious complexity to the sauce.
- Dijon Mustard: A tangy kick that balances the richness, creating a well-rounded flavor profile.
- Heavy Cream: The finishing touch that brings velvety smoothness to the decadent sauce.
Recipe Tips for Perfect Steak Diane
- Master the Sear: Achieving the perfect crust on your beef medallions is key to bringing out their natural flavors. Use a hot pan, pat the steaks dry, and avoid overcrowding. This ensures even browning and prevents steaming.
- Flambé Safely: If using cognac, the flambé step enhances flavor but requires caution. Lower the heat briefly before adding the cognac to reduce flare-ups. Always keep a lid nearby to smother flames if they get too high.
- Balance the Sauce: The rich sauce is the soul of Steak Diane. Taste as you go, adjusting the mustard or Worcestershire for tanginess and the cream for smoothness. For added depth, let the sauce simmer slightly longer to concentrate its flavors.
What to Serve with Steak Diane
- Creamy Mashed Potatoes: Their buttery texture complements the richness of the mushroom sauce, creating a harmonious pairing. The sauce seeps into the potatoes, making every bite indulgent.
- Steamed Green Beans: Light and crisp, they provide a fresh contrast to the hearty steak. A simple lemon or garlic butter drizzle elevates them without overpowering the main dish.
- Crusty Artisan Bread: Perfect for sopping up the velvety sauce, a warm loaf of crusty bread adds an inviting, rustic touch to your meal.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, while beef tenderloin is traditional, other tender cuts like ribeye or sirloin work well. Adjust cooking times based on the thickness of the steak.
2. What can I use instead of cognac?
You can substitute additional beef broth or a splash of dry sherry for a similar depth of flavor without the alcohol.
3. How do I store leftovers?
Refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stovetop to preserve the steak’s tenderness and sauce consistency.
4. Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the sauce a few hours in advance. Reheat it gently and add the cooked steaks just before serving.
Steak Diane
Ingredients
- 1 1/2 pounds beef tenderloin or filet mignon cut into medallions approximately 3/4 inch thick
- Salt and pepper for seasoning
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms thinly sliced
- 2 tablespoons finely minced shallots
- 2 teaspoons minced garlic
- 1/4 cup cognac substitutable with additional beef broth
- 1/2 cup beef broth
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
- 1 tablespoon chives finely sliced
Instructions
- Begin by patting the steak medallions dry with a paper towel. Season both sides generously with salt and freshly ground pepper.
- Heat the olive oil in a large skillet over high heat. Place the seasoned steaks in a single layer within the pan. To avoid overcrowding, cook in batches if necessary.
- Sear the steak medallions for 3–4 minutes on each side, or until they reach your preferred level of doneness. For precise results, use a meat thermometer to check the internal temperature.
- Once cooked, remove the steaks from the pan and transfer them to a plate. Cover them loosely with foil to retain warmth.
- Lower the heat to medium and melt the butter in the same skillet. Add the mushrooms and sauté for 4–5 minutes, stirring intermittently, until they become golden brown and tender.
- Stir in the minced shallots and garlic, cooking for an additional minute. Adjust seasoning with salt and pepper as needed.
- Carefully pour the cognac into the skillet, allowing it to deglaze the pan. Bring the mixture to a boil and cook for 1–2 minutes, letting the liquid reduce by half.
- Introduce the beef broth, Dijon mustard, Worcestershire sauce, and heavy cream to the pan. Whisk the ingredients thoroughly until a smooth sauce forms.
- Reduce the heat to a gentle simmer and let the sauce thicken over 3–4 minutes, stirring occasionally to prevent sticking.
- Return the steak medallions to the skillet, spooning the sauce over each piece to coat them evenly.
- Garnish with freshly sliced chives and serve immediately.
