Steak Diane

Steak Diane ingredients

• 2 6-8 oz steaks filet mignon or sirloin steaks
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 0.5 tsp salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 medium, finely minced shallot
• 4 oz, thinly sliced cremini mushrooms
• 0.25 cup brandy or cognac
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 cup beef broth
• 0.25 cup heavy cream
• 2 tbsp, chopped fresh chives
• to taste salt
• to taste freshly ground black pepper

How to make Steak Diane

1. Pat the 2 (6-8 oz) filet mignon or sirloin steaks very dry with paper towels; this ensures a good sear. Season both sides generously with 0.5 tsp salt and 0.5 tsp freshly ground black pepper.
2. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until the butter is melted and sizzling and the oil just begins to smoke.
3. Carefully place the seasoned steaks into the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust timing based on your desired doneness and steak thickness. A meat thermometer should read 130-135°F for medium-rare.
4. Remove the seared steaks from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for at least 5-7 minutes while you prepare the sauce; resting allows the juices to redistribute for a more tender steak.
5. Reduce the heat to medium. Add 2 tbsp unsalted butter to the same skillet. Once melted, add 1 finely minced shallot and 4 oz thinly sliced cremini mushrooms. Sauté for 3-5 minutes, stirring occasionally, until the shallots are softened and translucent and the mushrooms are browned.
6. Carefully pour in 0.25 cup brandy or cognac into the skillet. If using a gas stove, remove the pan from direct heat to prevent excessive flaming. Ignite the brandy with a long match or lighter, or simply allow it to simmer and reduce on its own; shake the pan gently until the flames subside, indicating the alcohol has burned off.
7. Stir in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce, scraping up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
8. Pour in 0.5 cup beef broth and bring the mixture to a simmer, allowing it to reduce by about half, which should take 2-3 minutes. This concentrates the flavors.
9. Stir in 0.25 cup heavy cream and continue to simmer for another 1-2 minutes, until the sauce thickens slightly to a coating consistency. Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed.
10. Return the rested steaks to the skillet for 30-60 seconds, turning them once, just to warm them through and coat them in the sauce. Sprinkle 2 tbsp chopped fresh chives over the steaks and sauce just before serving.
11. Serve the Steak Diane immediately, spooning plenty of the rich sauce over each steak.

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