Upgraded Steak Diane Recipe

Our upgraded classic Steak Diane, with tenderloin steak in a rich morel and cognac cream sauce, is perfect for a special date night or elegant dinner party.

📝 Ingredients

• 4 (6-ounce) tenderloin steaks, 1 1/2 to 2 inches thick
• 1 1/2 teaspoons kosher salt, plus more to taste for the sauce
• 1 teaspoon freshly ground black pepper, plus more to taste for the sauce
• 1 ounce dried morels
• 2 tablespoons avocado oil
• 2 tablespoons butter
• 7 ounces cremini mushrooms, sliced
• 2 small shallots, minced
• 3 cloves garlic, minced
• 1/4 cup cognac
• 1 cup veal demi-glace
• 1 tablespoon Dijon mustard
• 1/2 cup heavy cream
• 2 tablespoons minced parsley

👨‍🍳 Instructions

1. 1Season the tenderloins evenly on both sides with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 30 minutes before cooking.
2. 2Place the dried morels in a bowl and pour hot water over them. Allow the morels to rehydrate for 20 minutes.
3. 3Remove the morels from the soaking liquid. Reserve ¼ cup of the mushroom soaking water, carefully spooning it from the top of the bowl to avoid the sediment that settles at the bottom. Strain the reserved liquid through a fine mesh sieve if needed.
4. 4Cut the morels in half lengthwise (leave smaller morels whole). Rinse the morels under cold water to remove any debris, then gently pat dry.
5. 5Pat the steaks dry with paper towels to remove any surface moisture.
6. 6Heat the oil in a large skillet over medium-high heat.
7. 7Sear the steaks on one side for 3 minutes.
8. 8Flip the steaks and sear them for an additional 3 minutes. Remove the steaks and allow them to rest.
9. 9Turn the heat down to medium and add the butter to the skillet.
10. 10Saute the morels for 5 minutes.
11. 11Add the cremini mushrooms and continue sauteing until the mushrooms are deeply browned, approximately 5 minutes.
12. 12Add the shallots and garlic and saute for 2 minutes.
13. 13Remove the skillet from the heat. Add the cognac, then carefully ignite with a long lighter. Allow the flames to subside, swirling the pan gently, until the alcohol has cooked off.
14. 14Add the demi-glace, mushroom water, and Dijon mustard to the skillet, stirring to combine. Simmer until the liquid is slightly reduced and the flavors have concentrated, about 2–3 minutes.
15. 15Add the cream and simmer gently until the sauce coats the back of a spoon.
16. 16Add additional salt and pepper to taste.
17. 17Add the parsley to the sauce.
18. 18Return the steaks to the skillet, along with any accumulated juices. Spoon the sauce over the steaks and simmer gently for 2–3 minutes, or until the steaks are warmed through and reach 130 F.
19. 19Serve the steaks.