Steak Diane

Steak Diane Recipe

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Lynn Clay


This recipe is one of the recipes attributed to NYC.

☆☆☆☆☆ 0 votes
15 Min
15 Min


1 qt
low-sodium beef stock
6 to 8-ounce filet mignons
1 tsp
kosher salt
1 tsp
freshly cracked black pepper
4 Tbsp
2 Tbsp
extra-virgin olive oil
3 c
thinly sliced cremini mushrooms
shallots, sliced
4 clove
garlic, minced
1/2 c
1/2 c
dry red wine
1 Tbsp
dijon mustard
1 Tbsp
worcestershire sauce

How to Make Steak Diane


  • 1Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
  • 2Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
  • 3Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite).
  • 4Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness.
  • 5For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
  • 6To serve, place a steak on each plate and pour the sauce over the steak.

Printable Recipe Card

About Steak Diane

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American