Steak Diane

Steak Diane is a classic French dish that consists of pan-fried beefsteak, a tenderloin or sirloin, and seasoned with salt, pepper, and herbs, and topped with a rich sauce

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Ingredients

Sauce:

1 Cup Demi-Glace
2 Tbs Dijon Mustard
4 tsp Worcestershire Sauce
2 tsp Tomato Paste
1 Pinch Cayenne Pepper

Steaks:

2 tsp Vegetable Oil
3 8 (Ounce) Beef Tenderloin Steaks ,Fully Trimmed, pounded to 1/2 inch thick or Prime Top Sirloin cut into 8 ounce portions
Kosher Salt and Freshly Ground Black Pepper to Taste
2 Tbs Unsalted Butter ,Cut into small chunks
5 Tbs Shallots ,Minced
1/4 Cup Cognac or Brandy
1/2 Cup Heavy Cream
3 tsp Sliced Fresh Chives

Instructions

Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl. Set aside
Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Video

Notes

You can substitute top sirloin steaks for the tenderloin steaks. I used Prime Top Sirloin.

You can substitute 2 cups rich, low-sodium or salt-free chicken broth for the 1/2 cup demi-glace. It will take longer to reduce.

You don't need to flame the cognac as the alcohol will evaporate as it cooks on the stove. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

Keyword Dinner, Fine Dining, Steak