Perfect Steak Diane

This is how to make the perfect Steak Diane! It’s a classic dish that’s topped with the most delicious buttery mushroom cognac sauce and unbelievably easy to make! I love serving this with my favorite mashed potatoes and a simple arugula salad with lemon, olive oil, and parm.

To make a simple arugula salad, all you have to do to is round up some baby arugula, extra-virgin olive oil, freshly squeezed lemon juice, freshly grated Parmigiano-Reggiano, kosher salt, and freshly cracked black pepper. Be sure to measure with the heart to your preference!

I also love pairing this meal with glass of cabernet sauvignon because it has higher tannins, which balance out the rich fat of the steak. Hope you love it as much as we do!

How To Make The Perfect Steak Diane

Here’s a video of how I made my Perfect Steak Diane. For another delicious steak meal, check out my Steak & Eggs recipe.

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A post shared by Erin O'Brien (@erinnobrienn)

Ingredients

• 4 (4-ounce) beef tenderloin filets
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon avocado oil
• 3 tablespoons unsalted butter (divided)
• 1 small shallot, finely chopped
• 2 medium cloves garlic, finely chopped
• 8-ounces baby bella mushrooms, thinly sliced
• ¼ cup brandy or cognac
• 1/3 cup veal demi-glacé
• ¼ cup creme fraiche
• 1 teaspoon dijon mustard
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon fresh flat leaf parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped, plus more for garnish

Step-By-Step Recipe Method

1. Pat the steaks dry with a paper towel and season both sides with salt and pepper.
2. Heat a stainless steel pan over medium-high heat. Once fully heated, add the oil to evenly coat and allow to come to temperature.
3. Once the oil is shimmering, sear the steaks for about 2 minutes on each side to achieve a golden crust.
4. Reduce the heat to medium and add 2 tablespoons of the butter. Carefully tilt the pan and begin basting the steaks with butter until it reaches your desired doneness/internal temperature.
5. Using tongs, remove the steaks and immediately place onto a baking rack overtop of a cutting board or sheet pan to rest for a minimum of 10 minutes while preparing the sauce.
6. In the same pan over medium-high, add the mushrooms and cook, stirring occasionally, until they are golden brown, about 6 to 8 minutes.
7. Add the shallots, garlic, and the remaining 1 tablespoon of butter. Stir to combine and cook until fragrant, about 1 minute.
8. Off the heat, add the brandy or cognac to deglaze. Carefully return to medium-high heat and cook, stirring occasionally, until most of the liquid has evaporated, 1-2 minutes.
9. Add the beef stock and cook, stirring occasionally, until the liquid has reduced by about half, about 2 minutes. Once reduced, add in the crème fraîche, dijon, Worcestershire, parsley, and chives. Stir to combine and bring to a gentle simmer. Nestle the beef filets back into the pan and remove from the heat.
10. Serve and garnish with fresh chives.