Steak Diane

What Is Steak Diane?

Steak Diane is a classic pan seared steak dish smothered in a Cognac cream sauce. Its exact origins are up for debate, but all I know it’s absolutely delicious. Restaurants serve it to impress, and now you can, too!

Ingredients & Substitutions

Here I explain the best ingredients for my steak Diane recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Steaks – You can make steak Diane using any quality cut (such as sliced beef tenderloin, New York strip, or ribeye steak), but I prefer mine with filet mignon. Not just because it’s my favorite cut, but also because this sauce is so rich that you really want smaller steaks. Make sure they are at least 1 inch thick, though.
• Beef Broth – This is the base of the sauce. I prefer this low sodium kind, as the sauce is too salty with regular. Bone broth also works.
• Heavy Cream – Makes the sauce creamy. Full-fat coconut milk will work for a dairy-free option, but I don’t recommend any other type of milk because it won’t thicken.
• Cognac – In our slavic household, we often have this around. Cognac is the most authentic for steak Diane, but you can use any type of brandy. Don’t worry, the alcohol cooks away. If you still want to avoid it, you can sub extra broth, but the flavor will be quite different.
• Unsalted Butter – I use this to sear the steaks and saute the aromatics, and it adds wonderful richness. Feel free to use olive oil or avocado oil.
• Aromatics – Shallots and garlic. You can use red or white onions in place of the shallots if you like.
• Mushrooms – I used white button mushrooms, but cremini or even shiitake mushrooms would also taste great.
• Worcestershire Sauce – For subtle sweetness and umami flavor. I like this gluten-free brand. If you need an alternative, soy sauce or coconut aminos would be the closest, though not quite the same.
• Dijon Mustard – Use a smooth one like this, not whole grain. If all you’ve got is yellow mustard, I recommend using half the amount, as it’s more acidic.
• Fresh Parsley, Sea Salt, & Black Pepper – You can also add a sprinkle of crushed red pepper flakes or cayenne for a kick.

How To Make It

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season and sear the steaks. Pat them dry, then sprinkle both sides with salt and pepper. Heat butter in a large skillet over medium-high heat and sear to your preferred doneness (see my tips below). Remove, cover, and set aside.
2. Saute the aromatics. Reduce the heat to medium and melt more butter in the pan. Add the shallots and garlic, stirring often, until softened and fragrant.

3. Cook the mushrooms. Add them to the skillet and cook until soft.
4. Deglaze the pan with cognac. Pour it in and stir, scraping up any browned bits from the bottom of the pan. Let it simmer.
5. Whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer until slightly reduced, then stir in the heavy cream and parsley. Simmer the steak Diane sauce for a bit longer. Season to your taste.

6. Bring it all together. Add the steaks back to the skillet and spoon the sauce over them. I like to garnish my steak Diane with extra parsley, but it’s up to you!

Serving Ideas

When you’re making an elegant steak dinner, the sides should match the vibe, right? These pair well:

• Vegetables – Try my equally elegant but simple ones, like roasted asparagus (shown above), green beans almondine, or roasted broccolini.
• Starches – I really like having a base with my steak Diane, to catch all that creamy sauce. Roasted potatoes or rice work well, but because it’s so rich, I recommend lighter mashed cauliflower.
• Salads – Add a fresh touch with my tangy arugula salad, colorful winter salad, or steakhouse-classic wedge salad.