Description
Steak Diane is a classic, elegant dish featuring tender filet mignon steaks cooked to perfection and served with a rich, creamy pan sauce made from cognac, Dijon mustard, mushrooms, shallots, and reduced beef stock. This recipe highlights a perfect sear on steaks paired with a flambéed sauce that offers sophisticated flavors, ideal for a special dinner.
Ingredients
Steaks
- 2 tbsp canola oil
- 4 filet mignon steaks, about 8 oz. each (similar size)
- Salt, to taste
- Cracked black pepper, to taste
- Cooking twine, for tying steaks
Beef Stock Reduction
- 1 1/2 cups beef stock (unsalted or low sodium)
Sauce
- 2 tbsp unsalted butter
- 1-2 shallots, sliced thin
- 4 oz baby bella mushrooms, sliced thin
- 1/4 cup Cognac
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 cup heavy whipping cream
- Salt, to taste
- Fresh cracked black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Flambé Technique Precautions:
Before starting, read all safety notes on flambéing, including handling alcohol and open flames. - Prepare Steaks:
Remove steaks from refrigerator and packaging 30 minutes before cooking to reach room temperature. - Reduce Beef Stock:
Preheat a skillet over medium heat, add beef stock and simmer until reduced from 1 1/2 cups to about 1/2 cup, approximately 15 minutes. Set aside the reduced stock for the sauce. - Season and Tie Steaks:
Pat steaks dry with a paper towel. Tie cooking twine firmly but not too tight around each filet mignon and trim excess string. Season steaks with salt and cracked black pepper on all sides just before cooking. - Sear Steaks:
Add canola oil to a hot skillet. Place seasoned steaks into the pan without overcrowding. Cook steaks flipping as little as possible until your preferred doneness is reached (medium-rare 130°-135°F recommended). Remove steaks and let rest. - Prepare Sauce Base:
In the same skillet, melt unsalted butter. Add sliced shallots and mushrooms and sauté until softened and browned, avoiding excessive stirring to develop color. - Flambé Cognac:
Remove skillet from heat. Pour cognac over mushrooms and shallots. Using a long lighter or match, ignite the cognac fumes near the pan edge and allow flames to burn out naturally without moving the pan. - Finish Sauce:
Return skillet to medium heat. Stir in Dijon mustard, Worcestershire sauce, reduced beef stock, heavy cream, and any steak resting juices. Season with salt and pepper. Simmer gently for 1-2 minutes and remove from heat. - Serve:
Pour the sauce immediately over rested steaks and garnish with fresh parsley. Serve hot.
Notes
- When flambéing, ensure no overhead cabinets or flammable items are nearby and use a long lighter or match for safety.
- Tying the steaks helps maintain their shape during cooking for even results and attractive presentation.
- Season steaks just before placing in the pan to prevent moisture from forming and interfering with searing.
- Let steaks rest after cooking to redistribute juices and ensure tenderness.
- Use a meat thermometer for perfect doneness: 130°-135°F for medium-rare and 135°-140°F for medium.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
