Steak Diane is a classic French dish that is beloved by steak enthusiasts around the world. The dish features tender cuts of steak served in a rich and flavorful sauce, typically made with Worcestershire sauce, cream, and brandy. In this recipe, we’ll be swapping out the brandy for cognac, which adds a sophisticated and nuanced flavor to the dish.
Here’s how to make Steak Diane with cognac (Editors Note – We always double the sauce, it is sooo good):
2 beef tenderloin steaks, about 6-8 oz each
Salt and black pepper
1 tablespoon of olive oil or butter
2 tablespoons of unsalted butter, divided
1 large shallot diced
1/2 cup of beef broth
1/2 cup of sliced mushrooms
1/4 cup of heavy cream
1 tablespoons of Worcestershire sauce
1 tablespoons of Dijon Mustard
1 tablespoon of tomato paste
4 tablespoons of cognac
2 tablespoons of chopped fresh parsley
Season the steaks generously with salt and black pepper on both sides.
In a large skillet over high heat, heat the olive oil until it’s hot but not smoking.
Add the steaks to the skillet and cook for about 3-4 minutes on each side, or until they are browned on the outside and cooked to your desired level of doneness.
Remove the steaks from the skillet and let them rest on a plate while you make the sauce.
In the same skillet over medium-high heat, melt 1 tablespoon of butter.
Add the minced shallots to the skillet and sauté for about 2 minutes, or until fragrant.
Add the cognac and deglaze the pan for 2 minutes.
Want to add even more flavor and color……. add fresh spinach to the sauce (see below)
Then add the tomato paste, mushrooms, beef broth, mustard, and Worcestershire sauce and bring to a boil.
Add the heavy cream and let the sauce simmer for a few minutes until it thickens slightly.
Turn off the heat and add the remaining tablespoon of butter to the skillet, stirring until it’s melted and incorporated into the sauce.
Add the chopped parsley to the sauce and stir to combine.
To serve, place the steaks on a plate and pour the cognac sauce over them.
Enjoy your delicious and sophisticated Steak Diane with cognac, which is perfect for a special occasion or romantic dinner. Serve with your favorite sides such as roasted potatoes and vegetables, and a glass of cognac on the side to enhance the flavor of the dish.
The origin of the name “Steak Diane” is not entirely clear, but there are a few popular theories. One theory is that the dish was named after the Roman goddess of the hunt, Diana, who was known for her love of venison. The dish may have originally been made with venison, which was later replaced with beef, but the name stuck. Another theory is that the dish was named after a popular restaurant in New York City called “The Colony,” which featured a dish called “Steak Diane” on its menu. The restaurant was a hotspot for celebrities in the 1940s and 1950s, and it’s possible that the dish became associated with the restaurant and its glamorous clientele. Whatever the true origin of the name, Steak Diane has remained a beloved classic dish in French and American cuisine.