Chef John'S Steak Diane Recipe

Name: Chef John'S Steak Diane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1/2 cup demi-glace; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon tomato paste; 1 pinch cayenne pepper; Steaks:; 2 teaspoons vegetable oil; 2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick; Kosher salt and freshly ground black pepper, to taste; 1 tablespoon unsalted butter, cut into small chunks; 3 tablespoons shallot, minced; 1/4 cup Cognac or brandy; 1/4 cup heavy cream; 2 teaspoons sliced fresh chives

Servings: persons

Sauce:
1/2 cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pinch cayenne pepper
Steaks:
2 teaspoons vegetable oil
2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter, cut into small chunks
3 tablespoons shallot, minced
1/4 cup Cognac or brandy
1/4 cup heavy cream
2 teaspoons sliced fresh chives

1
Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2
Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3
Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4
Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5
Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce:, 1/2 cup demi-glace, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, and more.

Yes, Chef John'S Steak Diane falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Steak Diane

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions