Old-School Steak Diane Recipe

Steak Diane is a classic dish featuring beef tenderloin filets and a brandy-infused savory sauce -- and thanks to this recipe, you can enjoy it right at home.

📝 Ingredients

• 4 beef tenderloin filet medallions, halved (8 pieces total)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 package (8 ounces) sliced cremini mushrooms
• 2 shallots, peeled and minced
• 4 garlic cloves, peeled and minced
• ½ cup brandy or Cognac
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• ½ cup demi glace
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh chopped chives

👨‍🍳 Instructions

1. 1Place the halved steak medallions in an even layer on top of a sheet of plastic wrap. Place another piece of plastic wrap on top.
2. 2Using a meat mallet, pound the steaks until uniform and approximately ½-inch thick.
3. 3Season the pounded steaks with salt and pepper.
4. 4Heat the olive oil in a large skillet over high heat.
5. 5Once hot, place the steaks in the skillet (working in batches if necessary).
6. 6Sear the steaks on both sides until brown, about 1 minute per side.
7. 7Remove the steaks from the skillet and set aside. Reduce the heat to medium.
8. 8Add the butter to the skillet and melt.
9. 9Once melted, add the mushrooms and saute until brown and tender, about 3 minutes.
10. 10Add the minced shallot and garlic to the skillet, stir to combine with the mushrooms, and saute for 2 minutes more.
11. 11Remove the skillet from the heat and deglaze with the brandy.
12. 12Once the steam has subsided, return the skillet to the heat, and simmer, stirring occasionally, until the brandy has mostly evaporated.
13. 13Add the mustard and cream to the skillet and whisk to combine.
14. 14Bring the sauce to a low simmer, stirring occasionally.
15. 15Once simmering, add the demi glace and Worcestershire sauce, and whisk to combine. Bring to a low simmer and cook for 3 to 5 minutes, whisking occasionally, until the sauce is nappé consistency (coating the back of a spoon).
16. 16Return the seared steaks to the skillet and coat in the sauce.
17. 17Divide the steaks and sauce between plates and sprinkle with chopped chives before serving.