Steak Diane Recipe

Print Friendly


Dinner    Filet Mignon/Beef Tenderloin Steak    Flambe Recipes    Food HIstory    Heirloom Recipes   


Email this to someoneShare on Facebook0Share on Google+0Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0


Steak Diane is a classical meat dish that to properly be served must be prepared at table side.  The presentation of preparing Steak Diane is a great way to impress your guests.  Normally Steak Diane would be prepared table side by a Captain in a grand hotel dining room.  Because this Steak Diane dish comes together quite fast, it is recommend having all ingredients chopped and measured out before starting to cook.  Thin tenderloin steak are sautéed with shallots, thyme, mustard, mushrooms, and cream.


History:  Steak Diane was very popular in the 1950’s and early 1960’s, especially in New York city in upscale restaurants prepared table side with its theatrics arising from the flambéing of the cognac used to make the sauce.  Steak Diane was supposedly named after the Roman goddess, Diana or Diane.  Diana was the Goddess of the Hunt and also Goddess of the Moon.  Steak Diane was originally a way of serving venison.
 Steak Diane


Steak Diane Recipe:

Steak Diane Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 2 servings


4 (3-ounce) center-cut Beef Tenderloin (Filet Mignon) medallions, trimmed of all fat (chilled)
4 tablespoons butter, divided
Salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons finely-chopped shallots or green onions
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8-inch thick
1 tablespoon fresh-squeezed lemon juice
1 teaspoon dry mustard powder 
1/2 teaspoon fresh thyme leaves
1/4 cup heavy cream
1 ounce (2 tablespoons) brandy or cognac
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/2 teaspoon salt or to taste
Coarsely-ground black pepper to taste



Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of steak with a meat mallet to 1/2-inch thick.

In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute.  Add the pounded tenderloin steaks, sprinkle with a little salt and pepper; increase heat to medium-high and sautexactly 2 minutes on each side.  Remove them to a plate and chill in the refrigerator for 5 minutes.

In a large frying pan over medium heat, melt remaining 3 tablespoons butter; stir in Worcestershire sauce.  Place the shallots or green onions, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges.  Using a spoon, stir and toss the mushroom mixture approximately 2 minutes.  Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.

Now cook the steaks to the doneness you like.  Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.  Your steaks are done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer: 

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.  Well, that is ok if you like well-done and dry meat.  If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F.  To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Thermapen Instant Read Meat ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Flambé the steaks:  Check out my web page on How To Flambé for hints and tips.

  • Leave the cooked steak in the frying pan; add the heavy cream and chives.
  • Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it.
  • Swirl slightly, turn off the heat and let the flame go out.

Place steak medallions on individual serving plates and top with the sauce from the pan.

Makes 2 servings.

Source:  Recipe adapted from a recipe by Chef John J. Vyhnanek from his Good Cooking web site.


Additional Outstanding Steak Recipes:
Beef Tenderloin Steaks Stuffed with Morels
Cabernet-Cherry Filet Mignon
Cabernet Filet Mignon
Chipotle Grilled Filets
Grilled Beef Tenderloin in Cabernet Sauce
Grilled Filet Mignon or T-Bone Steaks
Peppered Top Sirloin Steak
Individual Beef Wellingtons witn Peppercorn Sauce

Comments and Reviews

Leave a Reply