Description
Steak Diane is a classic, elegant dish that pairs tender steak with a rich, flavorful sauce made with butter, cream, Dijon mustard, and a touch cognac. Perfect for special occasions or indulgent dinners, it’s a showstopper that combines sophistication with delicious flavors.
Ingredients
- 2 boneless ribeye or filet mignon steaks (about 1-inch thick)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth (low-sodium)
- 1/4 cup heavy cream
- 2 tablespoons cognac
- 1 teaspoon Worcestershire sauce
- Fresh parsley (chopped, for garnish)
Instructions
- Season the steaks generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add steaks and cook for 4-5 minutes on each side for medium-rare. Remove steaks and set aside to rest.
- In the same skillet, add butter, shallots, and cook for 2-3 minutes. Add garlic and cook for another 30 seconds.
- Stir in Worcestershire sauce and heavy cream. Simmer for 3-4 minutes until sauce thickens. Adjust seasoning with salt and pepper.
- Return the steaks to the pan, spooning sauce over the top. Let steaks simmer in the sauce for 1 minute. Remove from heat and garnish with parsley.
- Serve immediately with mashed potatoes, roasted vegetables, or a salad.
Notes
- Optional: Add mushrooms for a richer flavor or drizzle balsamic glaze for a twist.
- For lighter sauce, substitute heavy cream with half-and-half or whole milk.
- Cooking time varies based on steak thickness, adjust accordingly.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Pan-seared, flambéed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
