Steak Diane
- Total Time
- 15 minutes, plus 15 to 30 minutes’ resting
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- Salt and freshly ground black pepper
- 1(12- to 16-ounce) boneless steak, such as filet mignon or strip steak, about 1-inch thick
- 2tablespoons unsalted butter
- 1tablespoon neutral oil, such as grapeseed or safflower
- 2tablespoons minced shallot or red onion
- 1teaspoon tomato paste
- 2tablespoons Cognac or brandy
- ¼cup heavy cream
- 1teaspoon Dijon mustard
- 1teaspoon Worcestershire sauce
- ½teaspoon fish sauce (optional)
- Minced chives or parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
773 calories; 61 grams fat; 29 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 42 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Sprinkle salt and pepper on both sides of the steak and set aside at room temperature for 15 to 30 minutes.
- Step 2
Melt the butter and heat the oil in a large skillet set over medium-high. Pat the steak dry with a paper towel. Increase the heat to high, add the steak to the pan and sear until well browned, about 2 minutes. Turn and sear on the other side and cook until done to taste, 1 to 4 minutes longer. If your steak is thick enough, insert an instant-read thermometer in the center to test the temperature: Rare is 125 degrees; medium rare is 135 degrees; medium is 145 degrees. When the steak is done, move it to a cutting board and tent with an overturned bowl or foil to keep warm.
- Step 3
Add shallot to the pan and sauté until golden, 2 to 3 minutes on medium-high heat, stirring once or twice. Stir in the tomato paste, mixing well and letting it deepen in color, about 1 minute.
- Step 4
Turn off the heat and add the Cognac to deglaze the pan. Using a long match or stick lighter, set the Cognac on fire, standing back and taking care. Let the flames burn out, then turn the heat to medium-high and cook until the Cognac is almost evaporated, 1 to 2 minutes.
- Step 5
Stir in the cream, mustard, Worcestershire and fish sauce, if using, and cook until thickened, about 1 to 2 minutes. Drizzle the warm sauce over the steak — you can slice beforehand if you wish — and garnish with black pepper and herbs.
Private Notes
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Cooking Notes
Matt
Ah, another throwback to the Craig Claiborne days! [Involuntary mouth watering.] I am curious whether somebody's ever tried a vegetarian version of this -- Portobello Mushrooms Diane, anyone? Roast the portobellos and use the pan drippings there for the sauce base.
David PS
My go-to recipe for Steak Diane is Emeril Lagasse's. His doesn't have tomato paste but does have sliced mushrooms, and he uses pounded-thin tenderloin medallions. I'm going to try this version with the addition of the mushrooms from his.
timhaws
If you are well prepped, no need to tent the steak as it will allow it to over cook. Just bang the sauce out. Otherwise, slightly undercook your steak to allow for carryover cooking.
John
As a safety precaution, put the cognac in a small cup near the stove. Use the finger test for doneness https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
Gregory
This might be the best recipe for Steak Diane ever! If it were a fancypants recipe, you'd mash up an anchovy and toss it in — but the fish sauce works just as well with less fuss. Served with a salad and some french fries. Perfect.
Cate
I ate steak Diane in San Francisco for my 16th birthday. It was my dear friend’s favorite steak dish. She ordered it whenever it was on a menu. There is NO tomato paste in steak Diane.
Mike
The slightly caramelized tomato paste adds some depth and umami to the sauce.
annwrite460
I love the idea of adding the fish sauce to this pan sauce. Great umami kick.
Christian
This was excellent, though the fish sauce really gives it some funk. Wish I had thought twice about that before I used it. Almost want to make it again and leave that out, but how often can you make Steak Diane? It’s like a once per century dish.
SirFreddy's Mum
Fantastic. I changed it a bit and use vermouth instead of cognac and did not flame it. I also added about ½ cup of sliced mushrooms before the tomato paste (thank you Emeril Lagasse). Also added a bit more cream at the end. Easy enough for a weeknight and still special.
Saffron
My name is actually Diane and I cooked professionally years ago. Yes. I worked in a restaurant where this was on the menu. Tomato paste?!?! No. Mushrooms yes. Yes to putting liquor in a cup vs using bottle near flames. Mis en place so tenting isn’t required. It’s delicious. Just immediately use prepped ingredients to whip up sauce in hot pan. Boom.
Mickey
This is to die for!! My new favorite way to eat a filet mignon! Amazing.
christopher
Not sure about sauce instructions. Adding the shallot to high heat. Golden brown? They immediately looked like pieces of charcoal. In the end it tasted fine but wasn’t very attractive and was too oily.
Maggie Sennish
Very tasty, but not as good IMO as a steak seared in castiron in butter and then deglazed with wine garlic butter. Or marinated and done quickly on the grill, or with bernaise or another French sauce. It wasn't very saucy.
Bates
This was delicious but I had a problem with the sauce separating before serving. What did I do wrong? Did I overcook it?
Denis in Boston
Have a tight fitting lid for the pan at hand. You can always smother the flame or partially cover the pan to control the flame. I've been doing this forever and it gives you the confidence to handle open flame indoors. I don't know why nobody discusses this.
Carl
If you have it, try using 1/4 to1/2 teaspoon garum (reinvented and available) for the fish sauce. Adds a umami buzz to the dish and deepens the flavor of both sauce and steak. Don't use too much because it will overwhelm (badly) the other tastes.
Lisa
There is no tomato paste in an authentic Steak Diane. It's a very yummy recipe.
peder
This was absolutely delicious! Instead of beef I used venison backstrap, I would definitely recommend using a little more cream then the recipe says but all in all amazing.
Kyle
We take the best parts of this and Mark Bitman's recipe. Started adding mushrooms the second time. Pretty easy and delicious. And fire. You can't forget fire.
Peg
I never would have thought of making Steak Diane with pork tenderloin, but this recipe inspired me! I sauteed pork tenderloin medalions, then followed the rest of the recipe. I already had Cointreau Noir, which is an orange liquor with cognac, so I substituted it for the plain cognac. I don't know if it made any difference, but the sauce was delicious! Will definitely make this again.
Andrew T.
Sort of found it to be too much like a generic tomato cream sauce to be honest. May be I would reduce the tomato paste next time. But all told I think I prefer a classic french peppercorn sauce also flambéed with brandy....
Nathan
I made this last night with venison steaks. It was spectacular.
Marlene
Fairly easy and good! Once I chopped the shallots it all came together quickly. Definitely a keeper.
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