Steak Diane
Tender filet mignon medallions are hard-seared and finished in a creamy Cognac mushroom pan sauce with Dijon, Worcestershire, butter, and fresh herbs. This Steak Diane is an old-school steakhouse classic that feels luxurious but is completely doable at home.
Ingredients
For the Steak
- 9 oz center-cut beef tenderloin filet (filet mignon)
- 3 tbsp neutral oil
- coarse kosher salt
- fresh-cracked black pepper
For the Diane Sauce
- 85 g cremini (baby bella )mushrooms, medium diced
- 60 g shallot, finely diced
- 8 g garlic, minced
- 125 g cognac or brandy
- 175 g beef stock
- 15 g Dijon mustard
- 10 g Worcestershire
- 60 g heavy cream
- 30 g unsalted butter
- 1 g fresh thyme, minced
- 2 g fresh parsley, minced
- neutral oil
Instructions
- Slice the filet horizontally into 2 thinner medallions. Pound each to an even 3/4-inch thickness, then season generously with salt and pepper. Rest while you prep the sauce ingredients.
- Medium dice mushrooms, finely dice shallot, and mince garlic, thyme, and parsley. Measure out remaining ingredients before you start cooking.
- Heat a 10 inch stainless steel skillet over medium high to high. It's hot enough when a bead of water will skate across the surface. Add about 3 tablespoons of oil. Pat the steaks VERY dry, then add them to the pan then sear for 90-120 seconds while pressing them down or weighing down with a meat press.
- Flip and sear another 90 seconds while pressing. Transfer to a plate. The steaks should be medium rare.
- Carefully wipe out the skillet with a damp paper towel. Add 1 to 2 tablespoons more oil, the diced mushrooms, and a pinch of salt. Cook over medium heat for 5 to 7 minutes until lightly browned in spots and cooked down by about half.
- Add the minced shallot and garlic, another tablespoon of oil, and another small pinch of salt. Reduce the heat to medium/medium low and sweat for about 2-3 minutes until soft and translucent.
- Have a lid for the pan close by! Turn off heat under the pan and remove it from the burner. Add cognac. Return pan to the burner and relight the heat, keeping your face back! Let the flame die out OR cover the pan with its lid to smother the flame for 20 seconds. Remove the lid and continue cooking uncovered until nearly dry.
- Add beef stock, Dijon, cream, Worcestershire and any resting juices from the steaks. Boil over medium-high for about 2 minutes, stirring frequently, until a spatula dragged through the sauce leaves a lazy trail.
- Lower heat to low and whisk in butter.
- Off heat, stir in minced thyme and parsley. The sauce should grip the back of a spoon but remain slightly loose.
- Taste and adjust the salt. I recommend adding a pinch more at this point.
- Add the steaks and baste by 20-30 seconds by spooning sauce over them just to heat through.
- Serve immediately over mashed potatoes or angel hair pasta and a simple salad or veggie side.
If your sauce is too thick at this point, whisk in a teaspoon of water to loosen it back up.
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