Steak Diane Recipe

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Steak Diane

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


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.

About this Recipe

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