Classic Steak Diane Recipe

This recipe brings a touch of elegance to your dinner table with a flaming sauce and perfectly cooked steaks.


  • 4 (6-ounce) beef tenderloin steaks, about 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 4 ounces mushrooms, sliced (cremini, shiitake, or your choice)
  • 1 garlic clove, minced
  • ½ cup Cognac or brandy
  • 1 cup low-sodium beef broth
  • 2 teaspoons ketchup
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ cup heavy cream
  • 1 tablespoon chopped fresh parsley


  1. Season the steaks generously with salt and pepper on both sides.
  2. Heat oil in a large skillet over high heat. Sear the steaks for 2-3 minutes per side for a medium-rare doneness, or to your desired preference. Remove the steaks from the pan and tent with foil to keep warm.
  3. Add the butter to the pan and melt it over medium heat. Sauté the shallots for 1 minute until softened.
  4. Add the sliced mushrooms and cook for another 5-7 minutes, or until golden brown. Add the garlic and cook for 30 seconds more.
  5. Carefully add the Cognac to the pan, tilting the pan slightly away from you and ignite it with a long match (be cautious of flames). Let the alcohol burn for about 30 seconds.
  6. Pour in the beef broth, ketchup, Worcestershire sauce, and Dijon mustard. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens slightly.
  7. Stir in the heavy cream and bring back to a simmer. Let the sauce simmer for another minute or two, until it reaches your desired consistency.
  8. Season the sauce with salt and pepper to taste.
  9. Add the cooked steaks back to the pan and spoon the sauce over them to coat. 1
  10. Garnish with fresh parsley and serve immediately.

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