Steak Diane Recipe

Ingredients

• 4 steaks, 142–170 g (5–6 oz) eachbeef tenderloin steaks (filet mignon)
• 5 ml (1 teaspoon)kosher salt
• 5 ml (1 teaspoon)freshly cracked black pepper
• as neededunsalted butter and vegetable or rapeseed oil, for cooking
• 60 g (4 tablespoons), dividedunsalted butter
• 15 ml (1 tablespoon)olive oil
• 170 g (6 oz), sliced 6 mm (¼ inch) thickcremini mushrooms
• 1 large or 2 smaller/medium, mincedshallot
• 15 ml (1 tablespoon)tomato purée
• 3 cloves, mincedgarlic
• 0.6 ml (⅛ teaspoon)red pepper flakes
• 24 g (3 tablespoons)plain flour
• 411 ml (14.5 oz)reduced-sodium beef stock
• 15 ml (1 tablespoon)Worcestershire sauce
• 10 ml (2 teaspoons)reduced-sodium soy sauce
• 5 ml (1 teaspoon)Dijon mustard
• 5 ml (1 teaspoon)beef bouillon (base, crushed cube or powder)
• 2.5 ml each (½ teaspoon each), or 7.5 ml (1½ teaspoons) freshdried oregano and dried thyme
• 80 ml (⅓ cup)double cream
• 3 tablespoons fresh or 5 ml (1 teaspoon) driedfresh parsley
• as neededmashed potatoes
• as neededfresh parsley
• optional, to tastechives

Instructions

1. 1

   Season the steaks

   Pat the steaks dry on both sides with kitchen paper. Press each one with the palm of your hand until it is about 2.5 cm (1 inch) thick all over. Season all sides with the salt and pepper. If you cannot leave them at room temperature for 60 minutes or dry-brine them for longer in the fridge, season just before cooking.

2. 2

   Cook the steaks

   Heat a large, heavy-based frying pan over medium-high heat. When hot, add 15 g (1 tablespoon) butter and 15 ml (1 tablespoon) oil. Add the steaks and cook to your preferred doneness; for medium-rare, cook for about 2 minutes per side, to an internal temperature of 54°C (130°F). Transfer to a plate, rest and loosely cover with foil.

3. 3

   Brown the mushrooms

   Melt 30 g (2 tablespoons) butter with 15 ml (1 tablespoon) olive oil in the pan drippings over medium heat. Turn the heat up to medium-high, add the mushrooms and stir to coat them. Spread them into one layer as best you can, rearranging them as they shrink. Cook for 3 minutes per side, or until golden brown, then transfer to a plate.

4. 4

   Cook the aromatics

   Add 30 g (2 tablespoons) butter to the empty pan and melt over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the tomato purée, garlic and red pepper flakes and cook for 30 seconds.

5. 5

   Finish the sauce

   Add the flour and cook for 1 minute, scraping up the browned bits from the pan. Reduce the heat to low and slowly whisk in the beef stock. Add the Worcestershire sauce, soy sauce, Dijon mustard, bouillon, oregano and thyme. Bring to a simmer and cook until thickened; it will thicken a little more when the cream is added. Stir in the cream, parsley and mushrooms, and warm through.

6. 6

   Plate and serve

   Serve the steaks with mashed potatoes and spoon the sauce over them. Garnish with fresh parsley or chives. Taste first, then season with salt and pepper as needed.

What is Steak Diane?

Steak Diane is an American restaurant-style steak dish served with a savoury pan sauce. The sauce is made in the same pan as the beef, using the browned bits left behind to build flavour.

This version pairs tenderloin with golden mushrooms, shallot, tomato purée, stock and cream. The mushrooms are browned separately before going back into the sauce, helping them keep their colour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 43g protein, 33g carbs, 38g fat.

The beef supplies most of the protein, while the mashed potatoes contribute much of the carbohydrate. Butter, olive oil and cream account for much of the fat, with the sauce also adding some from the flour and stock. Serve with a green vegetable alongside the potatoes for a more balanced plate.

Choose and season the beef

Tenderloin: filet mignon is tender and cooks quickly, so similar-sized steaks are useful for getting an even result. Pat them dry before seasoning; a dry surface browns better than a damp one.

Timing: the recipe suggests letting seasoned steaks sit at room temperature for 60 minutes or dry-brining them longer in the fridge. If you do not have that time, season just before cooking.

Brown the mushrooms well

Room to brown: spread the sliced mushrooms into a single layer as much as possible. If the pan is crowded, they can release moisture and steam rather than turn golden.

Patience: leave them undisturbed for about 3 minutes per side before turning. They shrink as they cook, making it easier to rearrange them in the pan.

Build the pan sauce

Aromatics: soften the shallot for 3–4 minutes, then add the tomato purée, garlic and pepper flakes for only 30 seconds. That brief cooking time warms the garlic without letting it burn.

Thickening: cook the flour for 1 minute before whisking in the stock slowly over low heat. Scrape up the browned bits as you go, then simmer until the sauce thickens before adding the cream.

Check the doneness

Medium-rare: the stated guide is about 2 minutes per side and an internal temperature of 54°C (130°F). A meat thermometer gives a more reliable check than timing alone, since steak thickness and pan heat can vary.

Resting: move the steaks to a plate and cover loosely with foil while you make the sauce. This gives them time to rest without sealing in steam.

Serve it with

Mashed potatoes: serve the steaks over or alongside the potatoes, then spoon on plenty of sauce. Their soft texture works well with the creamy mushroom sauce.

Fresh garnish: finish with parsley or optional chives. A simple green vegetable can add a fresh, crisp contrast to the rich sauce and potatoes.

Recipe notes & tips

• Use steaks of similar thickness so they cook at roughly the same rate.
• Pat the steaks and mushrooms dry before cooking to encourage browning.
• Have the sauce ingredients measured and ready before you start cooking the steaks.
• Whisk the stock in gradually to help keep the sauce smooth.
• Taste the sauce before adding more salt, as the stock, bouillon and sauces are already savoury.
• Use a thermometer to check the steaks rather than relying on timing alone.

Variations

• Add cognac: after sautéing the aromatics, use 60 ml (¼ cup) to deglaze the pan over medium-high heat, as noted in the method.
• Use fresh herbs: replace the dried oregano and thyme with 7.5 ml (1½ teaspoons) fresh herbs, as specified in the ingredients.
• Choose another mushroom: use sliced chestnut mushrooms in place of cremini mushrooms.
• Adjust the heat: reduce or omit the red pepper flakes for a milder sauce.
• Finish with chives: use the optional chives alongside or instead of the parsley garnish.

Common mistakes to avoid

• Damp steak: pat it dry before seasoning so its surface can brown.
• Crowded mushrooms: give them room in the pan and rearrange them as they shrink.
• Burnt garlic: add it with the tomato purée and pepper flakes, and cook for just 30 seconds.
• Lumpy sauce: whisk the stock in slowly after the flour has cooked for 1 minute.
• Over-salted sauce: taste it before adding extra salt because several ingredients are already savoury.
• Overcooked steak: check the centre with a meat thermometer and remove the steaks when they reach your preferred doneness.

How to store

Refrigerate leftover steak and sauce in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat, adding a small splash of stock or water if the sauce has thickened; avoid boiling the cream sauce.

Frequently asked questions