Steak Diane
Ingredients
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- 24 ounces beef tenderloin – cut into 4 medallions, 1 inch thick, lightly pounded to 0.75 inch
- 1 1/4 teaspoons kosher salt
- 1 teaspoons black pepper – freshly ground
- 1 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms – sliced 0.25 inch thick (~12.5 medium cremini mushrooms)
- 1/4 cups shallot – finely chopped (~1 medium shallot)
- 1 cloves garlic – minced
- 1/4 cups brandy
- 1 tablespoons Dijon mustard
- 1 tablespoons Worcestershire sauce
- 1/2 cups low-sodium beef stock
- 1 teaspoons lemon juice – freshly squeezed
- flat-leaf parsley – chopped (for serving)
Instructions
1. Trim the beef tenderloin and cut into 4 even medallions, about 1 inch thick; lightly pound to 0.75 inch for quick, even cooking. Pat dry, then season all over with about half of the salt and pepper.
2. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Sear the medallions until well browned, 2–3 minutes per side, to 125–130°F for medium-rare. Transfer to a warm plate and tent loosely with foil to rest.
3. Reduce heat to medium. Add the mushrooms to the skillet and cook, stirring, until browned and their liquid has evaporated, 4–5 minutes. Add the shallot and cook until translucent, about 1 minute, then add the garlic and cook until fragrant, 30 seconds.
4. Off the heat, add the brandy to the pan. Return the skillet to medium heat and carefully ignite with a long match to flambé, if desired, letting the flames subside; or simply simmer briskly to reduce by about half, 1–2 minutes.
5. Whisk in the Dijon and Worcestershire. Add the beef stock and any resting juices from the plate. Simmer, scraping up browned bits, until the sauce is slightly thick and coats the back of a spoon, 3–4 minutes.
6. Off the heat, whisk in the remaining 2 tablespoons butter and the lemon juice until glossy. Season the sauce with the remaining salt and pepper to taste.
7. Return the steaks to the pan and turn to coat, warming through for 30–60 seconds. Transfer to plates, spoon the sauce over, and garnish with chopped parsley. Serve immediately.
Steak Diane is a quick-cooking steakhouse classic built on tender beef medallions and a deeply flavored pan sauce. The meat is seared hard for a bronzed crust while staying succulent inside, then bathed in a glossy reduction perfumed with brandy, Dijon mustard, and Worcestershire. Many versions include mushrooms and a touch of lemon to balance richness, yielding a sauce that clings beautifully to the steak.
The dish rose to fame in mid-20th-century hotel and restaurant dining rooms, where it was often finished tableside with a theatrical flambé. Its exact origin is debated, with New York, London, and Brussels all claiming ties, and its name is commonly linked to Diana, the Roman goddess of the hunt. Over time, Steak Diane became a signature of American and British steakhouses, celebrated for turning pan drippings into a luxurious sauce in minutes.