Steak Diane is a classic French sauce that is the perfect complement to a juicy, nicely seared steak. It has a rich, creamy, mildly sweet flavor profile that pairs beautifully with beef. The sauce is made by sautéing shallots in butter and brandy or cognac, then adding beef broth, Worcestershire sauce, Dijon mustard, and tomato paste to create a flavorful pan sauce. A splash of cream finishes it off, making it rich and luxurious. Making steak Diane at home is surprisingly easy, and so worth the little effort. Here is my favorite recipe for how to make the perfect steak Diane sauce.
My Favorite Steak Diane Recipe
Steak Diane takes a basic pan sauce to the next level with lots of aromatic flavor from the cognac and herbs. Use a tender, flavorful cut of steak like filet mignon, ribeye, or strip steak. The sauce comes together quickly while the steaks are resting.
Ingredients
- 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
- Salt
- 1/2 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 2 tablespoons butter
- 1/2 cup finely minced shallots
- 4 tablespoons cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper
- 2 tablespoons chives, finely chopped
Method
Salt the steak and let sit at room temperature
Sprinkle salt generously on both sides of the steak and set aside at room temperature for 15 to 30 minutes. Salting the steak in advance helps draw out moisture, tenderize the meat, and boost flavor. The salt will dissolve over time, forming a brine that penetrates deep into the meat.
Mix the broth, Worcestershire sauce, mustard, tomato paste
While the steak is sitting out, make the sauce base. Whisk together beef broth, Worcestershire sauce, Dijon mustard, and tomato paste in a small bowl; set aside.
Sear the steaks
Melt the butter in a heavy skillet or cast iron pan over medium-high heat. Pat the steaks dry with a paper towel – moisture is the enemy of browning. When the pan and butter are very hot, increase the heat to high.
Place the steaks in the pan and sear undisturbed for 1 to 4 minutes per side, depending on thickness, until a nice brown crust forms. Flip and repeat on the second side. Cook to your desired doneness, testing with a meat thermometer if needed.For reference:
- Rare: 125°F
- Medium rare: 135°F
- Medium: 145°F
- Well done: 160°F
When done, transfer the steaks to a cutting board and tent loosely with foil to rest.
Tip: Only sear 1-2 steaks at a time in the pan so they brown properly – avoid crowding.
Make the pan sauce
While the steaks rest, make the steak Diane sauce right in the same pan. Sauté the shallots for 1-2 minutes until fragrant. Deglaze the pan with the cognac, simmering until reduced by half. Stir in the reserved broth mixture and simmer until thickened, about 2-3 minutes. Finally, stir in the heavy cream and cook for 2 more minutes.
Serve
Spoon the sauce over the rested steaks. Garnish with freshly cracked black pepper and chopped chives. For prettier presentation, thinly slice the steaks across the grain before plating. Serve while hot.
Nutrition Facts
The nutrition information for steak Diane sauce depends on the exact ingredients and amounts used. A serving of 3-4 ounces of the sauce will provide approximately:
- Calories: 150-200
- Fat: 12-15g
- Carbs: 4-6g
- Protein: 2-3g
The sauce gets most of its calories from the butter and cream. Using full fat dairy helps make the sauce rich and creamy. You can lighten it up by using lower fat milk or cream. The cognac, mustard, and Worcestershire provide lots of flavor without many additional calories.
How to Use It
Steak Diane sauce is wonderful served warm over steak, but it can also be used to dress up chicken, pork chops, or fish like salmon and halibut. The sauce pairs well with sautéed mushrooms or onions as an accompaniment. It can transform a plain steak into an elegant dinner party entree.
Reheat gently over low heat to serve the sauce warm. It can be made 1-2 days in advance and refrigerated until needed. The sauce may thicken upon standing – just reheat slowly and thin with a splash of broth or water as needed.
Steak Diane makes a nice dinner for two, or can be easily scaled up for entertaining. Use the classic sauce recipe as a base, and tweak it to your tastes. Add extra mustard for more bite, use shallots or onions, or sprinkle in fresh herbs. Serve with crispy roasted potatoes or buttered noodles to soak up every last delicious drop.
Frequently Asked Questions
What type of pan should I use?
The best pan to use is a stainless steel or cast iron skillet. You want something that can get very hot to sear the steaks, and stainless steel conducts heat well. Cast iron also works beautifully.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made 1-2 days in advance. Prepare through step 4, then let it cool completely before refrigerating in an airtight container. When ready to serve, reheat slowly over low heat, thinning with a splash of broth if needed.
What steak cuts work best?
Tender cuts like filet mignon, New York strip, ribeye, or tenderloin are ideal for steak Diane. The sauce complements the flavor of these premium steaks. Avoid cheaper tougher cuts, as they may not pair well.
What’s a substitute for cognac or brandy?
If you don’t have cognac or brandy, dry sherry or marsala wine are good substitutes. Use the same amount called for in the recipe. Avoid using a lower quality cooking wine.
Can I make it without alcohol?
You can omit the cognac or brandy, though it won’t have the same complex flavor. The sauce will still be tasty, but the alcohol does add a nice note. Consider using beef or chicken broth instead of the cognac to boost the flavor.
Conclusion
Steak Diane is the ultimate way to dress up a nice cut of steak for an elegant dinner. The rich, flavorful sauce comes together in just minutes while your steak is resting. It adds a gourmet restaurant flair to your meal. Use high quality ingredients like a tender steak, real butter, and cognac or brandy. Follow my recipe for how to make steak Diane sauce at home for delicious results. Impress your guests or loved one with this classic French sauce.