Steak Diane is an elegant, rich, and decadent steak dinner that features perfectly seared beef and a creamy sauce! It's an impressive dish that is all made in just one skillet. Plus, it's on the table and ready to enjoy in under 30 minutes, so it is easy enough for any night of the week!
2tablespoonparsley(finely chopped, plus more for garnish)
¼teaspoonground black pepper(to taste)
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Instructions
Bring your steaks out of the fridge and allow them to sit on the counter for 20-30 minutes to take the chill off.
In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and a splash of hot sauce (if using), and then set it aside.
In a cast-iron skillet (or another heavy-bottomed skillet), add the butter and olive oil and place the skillet over medium-high heat.
Pat your steaks dry using some paper towels and season all sides with a teaspoon of salt. Once the butter has melted, increase the heat to high and then sear your steaks for 1-4 minutes per side(depending on how thick the steak is). Once done, transfer the steaks to a platter or cutting board and loosely tent them with foil.
Meanwhile, in the same skillet, lower the heat to medium-high and add the finely minced shallots. Cook for a minute and then add in the garlic. Cook for an additional 30 seconds, only stirring occasionally.
To deglaze the pan, pour in the cognac (or brandy) and use your wooden spoon to scrape all of the browned bits off of the bottom of the pan. Use your gas burner (or a long match) to ignite the cognac and burn it off. *Alternatively, you can increase the heat again and cook until the alcohol has mostly evaporated.
Stir in the sauce mixture and bring it up to a boil. Add in the sliced mushrooms and cook until the sauce has thickened, about 2-3 minutes. Next, pour in the heavy cream and chopped parsley, and then cook for an additional 2 minutes.
Return the steaks to the pan with the sauce and allow them to warm back up.
Garnish with ground black pepper and more parsley, then serve immediately.
Notes
Traditionally, steak Diane is made of thinly pounded steaks (typically beef tenderloin). However, you can swap this out for your preferred variety of steaks such as NY strip (which is what I used), filet mignon, sirloin, ribeye, flank, skirt, or hanger.
Depending on the size of your skillet and the size of your steaks, you may need to sear the meat in batches. You don't want to overcrowd the pan, as it will cause the meat to steam rather than sear.
Allowing the steak to come to room temperature before cooking helps to ensure that it cooks evenly (and quickly).
Season your steaks immediately before putting them into the hot pan. The salt draws out the moisture, so if you let your meat sit while seasoned for more than 3 minutes, you could wind up with dry beef. You would have to wait 45 minutes before cooking in order to allow the juices to return to the fibers.
If you want a little bit of heat, add in a splash of your favorite kind of hot sauce!
Use a meat thermometer to check your meat for doneness. You'll want it to read 135°F (57°C) for medium-rare or 145°F (62°C) for medium. Learn more about beef internal temperatures here.
To store: Keep any leftovers in a sealed container in the fridge for up to 5 days.
To reheat: Reheat your leftovers on the stovetop over medium-low heat.