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Classic Steak Diane

Classic Steak Diane
Classic Steak Diane
Landon Nordeman

Today’s recipe is Classic Steak Diane. Lean cuts of filet mignon are sautéed in a little bit of fat until medium-rare. From there, a delicious pan sauce is created and is then doused with a bit of cognac or brandy and set a flame. No, it’s not a dream – it’s classic French cooking at its best! Healthy and joyous eating!

Classic Steak Diane (Recipe courtesy


  • 2 tbsp. canola oil
  • 4 (4-oz.) filet mignon steaks
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ cups beef stock
  • 2 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
  • ¼ cup cognac or brandy
  • ¼ cup heavy cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • ¼ tsp. hot sauce, such as Tabasco
  • 1 tbsp. minced parsley
  • 1 tbsp. minced chives


Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

Return skillet to high heat, and add stock; cook until reduced until to ½ cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve. Makes four servings.

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