Easy Steak Diane Recipe

Steak Diane is a classic and delectable meat dish that is a staple at white-tablecloth restaurants and must be made at the table to be served properly. This presentation is fantastic for that special romantic supper or to impress your guests!

Steak Diane is generally prepared with a thinly sliced steak with a cognac, butter, and shallot sauce that is flambéed just before serving for added drama.

What Is Steak Diane, Exactly?

When I looked up Steak Diane, I discovered that the "Diane" component relates to Diana, the Greco-Roman goddess of the hunt, and that "a la Diane" sauces were traditionally served with venison and game meat in the past. 

Steak Diane Recipe

Ingredients

• 2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
• 1 tsp. grated lemon peel
• 1/4 tsp. pepper
• 1 Tbsp. vegetable oil
• 2 Tbsp. brandy (optional)
• 2 tsp. Worcestershire sauce
• 1/2 lb. small mushrooms, sliced
• 3 Tbsp. finely chopped shallots or green onions
• 1/4 cup half-and-half
• 1 Tbsp. fresh lemon juice
• 2 tsp. Dijon-style mustard

 

Method

1. In a big pan, heat the oil over medium heat until it is hot. Cook and stir for 4 minutes, or until mushrooms and shallots are soft. Remove.
2. Spray a clean pan with cooking spray or a few drops of oil and heat until hot over medium heat. 
3. Rub beef steaks with a mixture of lemon peel and pepper.
4. Place steaks in the pan and cook for 12 to 15 minutes, flipping regularly, from medium-rare to medium. Remove from the oven and keep warm.
5. Cook and whisk in the brandy until the browned bits stuck to the skillet are dissolved. Half-and-half, lemon juice, mustard, and Worcestershire sauce are stirred in. 
6. Heat through the mushroom mixture. Serve with a side of sauce. 

Serves 4 people.