Old-School Steak Diane Recipe

Ingredients

• 4, halved (8 pieces total)beef tenderloin fillet medallions
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 tablespoonolive oil
• 2 tablespoonssalted butter
• 227 g (8 ounces)sliced cremini mushrooms
• 2shallots, peeled and minced
• 4 clovesgarlic, peeled and minced
• 120 ml (½ cup)brandy or Cognac
• 2 tablespoonsDijon mustard
• 240 ml (1 cup)double cream
• 120 ml (½ cup)demi-glace
• 2 teaspoonsWorcestershire sauce
• 1 tablespoonfresh chives, chopped

Instructions

1. 1

   Arrange the steaks

   Lay the halved steak medallions in one even layer on a sheet of cling film. Cover them with another sheet.

2. 2

   Pound the meat

   Use a meat mallet to pound the steaks to an even thickness of about 1.3 cm (½ inch).

3. 3

   Season the steaks

   Season the pounded steaks with the salt and black pepper.

4. 4

   Heat the oil

   Heat the olive oil in a large frying pan over a high heat.

5. 5

   Add the steaks

   When the oil is hot, add the steaks to the pan, working in batches if needed.

6. 6

   Sear both sides

   Brown the steaks on both sides, for about 1 minute per side.

7. 7

   Set steaks aside

   Take the steaks out of the pan and set them aside. Lower the heat to medium.

8. 8

   Melt the butter

   Add the butter to the pan and let it melt.

9. 9

   Cook the mushrooms

   Add the mushrooms and sauté until browned and tender, about 3 minutes.

10. 10

    Add aromatics

    Stir the minced shallot and garlic into the mushrooms and sauté for 2 minutes more.

11. 11

    Deglaze with brandy

    Take the pan off the heat and deglaze it with the brandy.

12. 12

    Reduce the brandy

    Once the steam has subsided, return the pan to the heat. Simmer, stirring occasionally, until most of the brandy has evaporated.

13. 13

    Whisk in cream

    Add the mustard and cream to the pan and whisk to combine.

14. 14

    Simmer the sauce

    Bring the sauce to a gentle simmer, stirring occasionally.

15. 15

    Finish the sauce

    Add the demi-glace and Worcestershire sauce and whisk them in. Bring the sauce back to a gentle simmer and cook for 3 to 5 minutes, whisking occasionally, until it coats the back of a spoon.

16. 16

    Coat the steaks

    Return the seared steaks to the pan and turn them to coat in the sauce.

17. 17

    Serve with chives

    Divide the steaks and sauce between plates, then sprinkle with the chopped chives before serving.

What is Steak Diane?

Steak Diane is a steak dish associated with European and American restaurant cooking, served with a rich pan sauce. Its defining flavours here come from brandy, mustard, Worcestershire sauce and cream.

This version uses tenderloin medallions, which cook quickly after being pounded to an even thickness. Mushrooms, shallots and garlic add savoury depth to the sauce made in the same pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 956 calories, 50g protein, 12g carbs, 72g fat.

The tenderloin provides most of the protein, while the cream, butter and olive oil contribute much of the fat. The brandy and sauce ingredients contribute some carbohydrate; serve with green vegetables for a balanced plate, or add a moderate portion of potatoes if you would like a more filling meal.

The steak and its thickness

Even pieces: Pounding the medallions to about 1.3 cm helps them cook at a similar rate. Covering the meat with cling film also keeps the mallet from directly touching it.

Hot pan: Sear the steaks in a properly heated pan, in batches if needed. Crowding the pan can make it harder to brown each piece.

Building flavour in the pan

Mushrooms: Give them about 3 minutes to brown and turn tender in the butter before adding the shallot and garlic. The aromatics then need 2 minutes more to soften.

Brandy: Take the pan off the heat before adding it, then return the pan once the steam has subsided. Let most of the liquid evaporate before stirring in the cream.

Getting the sauce right

Gentle heat: Bring the cream mixture to a low simmer rather than a rolling boil, stirring from time to time. Add the demi-glace and Worcestershire sauce, then simmer for 3 to 5 minutes.

Coating consistency: The sauce is ready when it coats the back of a spoon. If it still looks thin, continue simmering briefly and check again.

Finishing the steaks

Return the seared medallions to the pan once the sauce is ready, turning them to coat. This recipe gives a searing time, but the final doneness also depends on the thickness of the meat and how long it is returned to the sauce.

Serve promptly, dividing the sauce and mushrooms between the plates along with the steaks. Chives add a fresh, gently onion-like finish.

What to serve alongside

A simple green vegetable, such as green beans or broccoli, makes a fresh contrast to the creamy sauce. Spoon the sauce over the steak rather than letting it cover every part of the plate.

For a more substantial meal, serve it with boiled or mashed potatoes, rice or crusty bread to catch the sauce. Keep any side seasoning simple so the mustard and brandy flavours remain distinct.

Recipe notes & tips

• Pat the steaks dry before seasoning if they are damp, to help them brown.
• Have the shallot, garlic and sauce ingredients ready before you start cooking the steaks.
• Sear in batches if the medallions do not fit in one uncrowded layer.
• Keep the heat moderate after adding the cream so the sauce simmers gently.
• Check the sauce by dipping in a spoon; it should leave a coating rather than run straight off.

Variations

• Use Cognac: Choose it instead of brandy for a slightly different spirit note.
• Swap the mushrooms: Use another sliced mushroom variety in the same quantity.
• Add parsley: Sprinkle chopped parsley over the dish in place of or alongside the chives.
• Serve with potatoes: Add boiled or mashed potatoes to make the meal more substantial.
• Use a different steak: Choose another tender steak cut and adjust the cooking to suit its thickness.

Common mistakes to avoid

• Uneven medallions: Pound the pieces to a similar thickness so they cook more evenly.
• Crowded pan: Sear the steaks in batches to give them room to brown.
• Burnt garlic: Add the shallot and garlic after the mushrooms and cook them for only 2 minutes.
• Brandy added over heat: Take the pan off the heat before deglazing, then return it once the steam has subsided.
• Boiling the cream hard: Keep the sauce at a low simmer and stir occasionally.
• Thin sauce: Simmer for the stated 3 to 5 minutes and check that it coats the back of a spoon.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over a low heat, stirring the sauce; avoid boiling it, as the cream sauce may separate.

Frequently asked questions