Steak Diane

Francine Lizotte


This is such a classy dish! With a rich, creamy and flavorful sauce, it's a delicious way to enjoy filet mignon.


★★★★★ 1 vote

2 servings
15 Min
15 Min
Stove Top


  • 1 Tbsp
    vegetable oil, divided
  • 2 Tbsp
    clarified butter
  • 2 large
    filet mignon (about 4 to 6 ounces each)
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    cloves garlic, pressed
  • 1/4 c
    shallots, minced
  • 4 oz
    oyster or shiitake mushrooms, cut into small pieces
  • 1/4 c
    cognac (substitute brandy)
  • 1/2 c
  • 1/4 c
    35% heavy cream
  • 1 Tbsp
    dijon mustard
  • 1/2 Tbsp
    worcestershire sauce
  • 1/4 tsp
    hot sauce
  • 1 Tbsp
    chives, chopped
  • 1 Tbsp
    parsley, chopped

How to Make Steak Diane


  1. Pat dry the filets with paper towels and season generously with salt and pepper; set aside.
  2. In a large cast iron skillet over medium-high heat, add oil and butter. When hot, add steaks and cook until browned turning only once, about 1 ½ to 2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
  3. In the same skillet, reduce heat to medium, add garlic and shallots; sauté for 30 seconds. Add mushrooms, season with salt and pepper; stir well and cook for 2 minutes.
  4. Pour in Cognac, wait 2 seconds and then ignite; cook until the flame dies down. Add demi-glace, heavy cream, Dijon mustard, Worcestershire sauce and hot sauce; stir well and cook for 3 minutes.
  5. Return the filet mignon to the skillet including the juices accumulated while resting and spoon mushroom sauce over to warm them up. After about 1 ½ minutes, transfer the steak to warm serving plates while finishing the sauce.
  6. Add chives and parsley to the sauce; stir quickly and then pour sauce over steaks. Serves 2
  7. To view this recipe on YouTube, click on this link >>>>

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