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Classic Steak Diane Recipe

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A quick and elegant steak dish featuring tender filet mignon steaks in a rich, buttery, tangy sauce made with Dijon mustard, Worcestershire sauce, and brandy. Perfect for special occasions or a sophisticated weeknight dinner.

Ingredients

Scale
  • 2 beef filet mignon steaks, about 6 ounces (170g) each, trimmed and patted dry
  • Salt and freshly ground black pepper, to season
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (about 75g) cremini or button mushrooms, sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup (60 ml) brandy or cognac
  • 1/2 cup (120 ml) beef stock
  • 1 tablespoon fresh parsley, chopped
  • Extra freshly cracked black pepper, to finish

Instructions

  1. Take the steaks out of the fridge about 20 minutes before cooking to reach room temperature. Pat them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  2. Place a heavy skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, place the steaks in the pan. Sear for 3-4 minutes per side for medium-rare. Transfer steaks to a warm plate and tent loosely with foil.
  3. Lower heat to medium and add 2 tablespoons butter. Once melted, add shallots and sauté for about 1 minute until soft. Add garlic and cook for 30 seconds. Add mushrooms and cook for 4-5 minutes until browned.
  4. Stir in Dijon mustard and Worcestershire sauce. Carefully pour in brandy or cognac and flambé if desired, cooking until flames subside (about 30 seconds). Add beef stock and let sauce reduce for 3-4 minutes. Stir in remaining tablespoon of butter for a glossy finish.
  5. Return steaks to the pan and spoon sauce over them. Warm through for 1-2 minutes. Sprinkle with chopped parsley and extra black pepper. Serve immediately.

Notes

Use room temperature steaks for even cooking. Rest steaks after searing to keep them juicy. When flambéing, keep a lid nearby for safety. For dairy-free, substitute butter with plant-based alternative. For alcohol-free, replace brandy with extra beef stock and lemon juice. Sauce should coat the back of a spoon; add stock or water if too thick.

Nutrition

Keywords: Steak Diane, filet mignon, steak recipe, classic steak, brandy sauce, quick dinner, elegant dinner, buttery sauce

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