Steak Diane Recipe

Name: Steak Diane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart low-sodium beef stock; Four 6 to 8-ounce filet mignons; 1 teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; 4 tablespoons butter; 2 tablespoons extra-virgin olive oil; 3 cups thinly sliced cremini mushrooms; 2 shallots, sliced; 4 cloves garlic, minced; 1/2 cup brandy; 1/2 cup dry red wine; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce

Servings: persons

1 quart low-sodium beef stock
Four 6 to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

1
Pairs well with: cabernet
2
Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
3
Sprinkle the steaks on both sides with the salt and pepper.
4
In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil.
5
When the butter has melted and the oil shimmers, add the steaks.
6
Brown the steaks on both sides, 3 minutes per side.
7
Transfer the steaks to a plate and set aside, lightly covered with foil.
8
Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed.
9
Add the garlic.
10
When the garlic is lightly colored, add the brandy (be careful, it can ignite).
11
Add the wine, mustard, Worcestershire and the reduced beef stock.
12
Simmer for 2 to 3 minutes more.
13
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.
14
For medium-rare, cook to 135 degrees F on an instant-read thermometer.
15
Add the remaining 2 tablespoons butter to the sauce to melt.
16
To serve, place a steak on each plate and pour the sauce over the steak.

218

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 quart low-sodium beef stock, Four 6 to 8-ounce filet mignons, 1 teaspoon kosher salt, 1 teaspoon freshly cracked black pepper, and more.

Yes, 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!

Steak Diane

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions