Steak Diane
Steak Diane is a classic France dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Canola Oil, Beef Fillet, Beef Stock, Butter, Garlic, Challots, Mushrooms, Brandy, Heavy Cream, Dijon Mustard, Worcestershire Sauce, Tabasco Sauce, Parsley, Chives and Pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic France cooking, be sure to also explore our recipe for Beef Bourguignon.
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Ingredients
- Canola Oil2 tbs
- Beef Fillet4
- Beef Stock1 1/2 cup
- Butter2 tbs
- Garlic2 cloves minced
- Challots1 medium finely diced
- Mushrooms4 oz
- Brandy¼ cup
- Heavy Cream¼ cup
- Dijon Mustard1 tbs
- Worcestershire Sauce1 tbs
- Tabasco SauceDash
- Parsley1 tbs minced
- Chives1 tbs minced
- Saltto taste
- Pepperto taste
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat oil in a 12" skillet over medium-high heat.
Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.
Transfer steaks to a plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes.
Pour into a bowl, and set aside.
Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes.
Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
Add cognac, and light with a match to flambée; cook until flame dies down.
Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.
Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Steak Diane carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
You can freely swap canola oil with firm pressed tofu, seitan, or thinly sliced mushrooms for a wholesome, plant-based stir-fry with equal bite and flavor absorption.
Chef Technique Tips
Ensure all ingredients are sliced to uniform thickness and patted dry before they hit the pan. Searing in a scorching hot skillet or wok creates authentic smoky caramelization ('wok hei') rather than steaming the ingredients.
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