This Steak Diane recipe is your new go-to for an intimate Beef dinner entrée. Beef Tenderloin covered in a savory mushroom-brandy sauce? Wow — it may actually steal the show!
This post is a collaboration with Beef. It’s What’s for Dinner. I received compensation, but all opinions are my own.
What Is Steak Diane?
Steak Diane is a meat dish made with Beef Tenderloin Steaks and a yummy brandy-infused mushroom sauce. The tender Steaks are sautéed first, then a creamy mushroom sauce cooks in the leftover delicious Beef juices.
Where did the name “Steak Diane” come from? Traditionally, “a la Diane” sauces were served with venison and other game meat, and the name “Diane” comes from the Greco-Roman goddess of the hunt, Diana. The complete dish was highly famous in New York and London around the 1940’s. At the time, it was a popular restaurant experience to enjoy dishes set afire in front of patrons, with Steak Diane being a top choice.
How To Make Steak Diane
Steak Diane has 12 separate ingredients, but don’t let this long list fool you — you probably already have all the ingredients! In a mere 15 minutes of prep time, this succulent dish will be on its way for a picturesque romantic dinner.
- Pound the Steak: Pound the Tenderloin down to about one-inch in thickness, then season it with salt and pepper.
- Preheat the pan: In a large cast iron skillet or a stainless steel skillet, preheat avocado oil on high heat.
- Cook the Steak: Sauté the Steak on both sides until golden. With a meat thermometer, check the temperature for your desired doneness (see list below). Remove the Steak from the pan and set aside.
- Sauté the veggies: In the same pan, add the shallots and cook until they are soft. Then, add the sliced mushrooms and cook until they’re lightly golden.
- Pour in the brandy: Pour the brandy into the veggie mixture. Stir while scraping the bottom of the pan to release the delicious bits of Beef. Simmer for a minute until the brandy is almost fully evaporated.
- Add in the remaining ingredients: Pour in the Beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix together and and let it come to a simmer while the Steak Diane sauce thickens.
- Return the Steak: Return the Steak back to the pan. Coat it fully in sauce and season if needed. Garnish with parsley and enjoy!
Hot tip: If you love pulling out all the stops when it comes to flavor, add a few cloves of minced garlic when sautéing the veggies. Then, garnish with both parsley and chives to push it to the top!
Quick Temperature & Doneness Guide
Do you know how to determine Beef doneness off the top of your head? That’s ok — we’ve got you covered with a quick guide on how to know when your Steak Diane is ready. Remember to stick the instant-read thermometer horizontally into the Steak, so that it reaches the thickest, innermost center.
- Rare: 135 to 140° F
- Medium-Rare: 145° F
- Medium: 160° F
- Well-Done: 170° F
Tips & Tricks
If you’re feeling anxious about making Steak Diane for your special occasion — don’t! We’ve got six tips and tricks that guarantee you’ll have a memorable Steak dinner.
- Cut the Steak slices evenly: Ensure all the Steaks are cut into similar thickness so they all cook evenly.
- Preheat the pan: Be sure to preheat the pan well (it needs to be very hot!). This cut of Beef is thin, so the pan needs to be hot enough to quickly sear a good crust without overcooking the Beef.
- Cover the Beef as it rests: While making the sauce, cover the cooked Beef with foil to keep it warm and lock in the juices.
- Prep all the veggies ahead of time: This recipe moves quickly, so cut all the veggies before beginning. Otherwise, the Beef may cool too much before the sauce is ready.
- Be open to substitutions: If you find yourself missing an ingredient, substitute it with another. Instead of shallots, use yellow onions. Or, if you’re out of brandy, use cognac.
- Season to taste: Depending on the type of Beef broth and your taste preferences, the sauce may need more flavor. Add salt, black pepper, or your favorite seasonings to level up the taste.
Serving Steak Diane
Are you ready to serve a Steak Diane dinner for your special occasion? Complete it with a carb-y classic side like creamy mashed potatoes or grilled potatoes. But — don’t forget to add veggies to the mix! Air fryer asparagus or shaved Brussels sprout salad are perfect!
Storing & Reheating Tips
Steak Diane boasts the best flavor when served fresh from the pan, but if you have leftovers, there is good news — the freshness can be preserved! Follow these two tips to get the most out of your leftovers.
- Refrigerator: Store the Steak and sauce separately in airtight containers for up to three days in the fridge.
- Reheat: For best results, reheat Steak Diane on the stovetop. Place the meat into a pan with a tablespoon of melted butter over medium-high heat, turning the Steak frequently. After a few minutes, add the sauce and, if needed, a splash of Beef broth to thin it out. Baste the sauce over the Steak at it continues to heat.
Hot tip: We don’t recommend freezing Steak Diane as the creamy sauce tends to separate after thawing.
More Beef Recipes
- Cast Iron Ribeye — Easy, quick, and flavorful Ribeye Steak
- Steak Sandwich — Combine leftover Steak, cheese, and bread to make this delicious sandwich
- Reverse Sear Steak — Get a tender and flavorful steak with this cooking method
- Roast Beef Tenderloin — The classic holiday Beef dish
- Braised Beef Short Ribs — Cooked in a mixture of wine, Worcestershire sauce, and Beef broth
Recipe
Ingredients
- 24 oz Beef Tenderloin 4 slices 6 oz in size
- 1 tsp sea salt adjust to preference
- 1 tsp ground black pepper adjust to preference
- 2 tbsp oil avocado
- 8 oz baby bella mushrooms sliced
- 1 medium shallot minced
- 1/3 cup brandy
- 1 cup Beef broth
- 1 cup heavy whipping cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley chopped
Instructions
- Pound the Steak down to about one-inch in thickness. Season with salt and pepper.
- Preheat a large pan with oil on high heat. Cook the Steak on both sides until golden. Check the internal temperature for your desired doneness. Remove and set aside.
- Using the same pan, add shallots and cook until softened.
- Add sliced mushrooms and cook until the mushrooms are lightly golden.
- Add brandy to the pan. Stir while scraping the bottom of the pan, and continue cooking for a minute until the brandy is almost evaporated.
- Add Beef broth, heavy whipping cream, Dijon mustard, and Worcestershire sauce. Mix together and and let it come to a simmer while the sauce thickens.
- Add Steak back to the pan. Coat it fully in the sauce. If needed, season the sauce with salt. Garnish with parsley and enjoy!
Great recipe, I have tried many, but this is the best.♥️🍾🥂👏👏👏
I'm so happy to hear this is the best you've tried. Thanks for sharing Felix.