Steak Diane is a recipe that focuses on the Diane sauce, a sauce made with Dijon mustard, Worcestershire sauce, brandy (or cognac), and heavy cream. Try my Poor Man’s Salisbury Steak for another delicious and smothered steak recipe.
Steak Diane is named for the creamy Diane sauce that is delicious over your favorite cut of steak. Supposedly, it’s named after the Roman Goddess Diana (Goddess of the Hunt) or Diane. But, of course, you don’t have to be a goddess or a hunter to enjoy this sauce; it comes together quickly and is also amazing over chicken or pork.
Steak Diane Ingredients
Steak: I used New York strip steaks in this recipe. But, you could use your choice of steak, from ribeye to tenderloin to beefsteak.
Brandy or Cognac: A key ingredient in Diane sauce is brandy or cognac. If you don’t have either on hand, you could substitute dry white wine. If you want to leave the alcohol out altogether, use fruit juice, water, or extra beef broth.
Mustard: Dijon mustard is recommended in this recipe. However, you could use yellow mustard if that is what you have.
Heavy Cream: Diane sauce is a cream sauce, so stick with heavy cream if you can. If you do substitute milk, the sauce will not be as thick or creamy.
Preparing the Steak
No matter the cut of steak you choose to use in this recipe, be sure to generously season the steaks with salt and pepper. Then, let them rest for at least 30 minutes before cooking them. The salt works its magic to create a juicier and more tender steak.
When ready to cook the steaks, you can use a frying pan (as I did), or you can grill your steaks. The time it takes to cook your steak depends on the size of your steaks as well as how you like your steaks done. A meat thermometer is definitely recommended for the perfectly cooked steak. Here is a rundown of the approximate internal temperatures of steaks, from rare to well-done.
- Rare: A rare steak has an internal temperature of 120-130°F. It is very red in the center.
- Medium-rare: The internal temperature of a medium-rare steak is 130-135°F with more of a pinkish center.
- Medium: 135-145°F is the temperature of a steak cooked to medium. It has some pink in the center.
- Well-done: A well-done steak ranges from 145-155°F with maybe a touch of pink in the center.
Once you have your steaks cooked, transfer the meat to a plate and tent it to keep the steaks warm.
How to Make Steak Diane
With the steaks ready, it’s all about the Diane sauce. Again, this sauce can be whipped up in a short period of time, so don’t wait for a special occasion to make it. (Although, it is a great idea to have on hand for all occasions.)
To make Diane sauce, remove the steaks from the pan in which they were cooked and reduce the heat to medium. Add the shallot and cook for 3-4 minutes. Next, add the garlic to the pan and cook for about a minute. Then, pour in the brandy or cognac, scrape the sides of the pan, and cook another 1-2 minutes.
After adding the brandy, add the tomato paste, Dijon mustard, Worcestershire, salt, and pepper. Stir to combine and cook for about 2 minutes to thicken the sauce. Finally, add the beef broth and heavy cream. Heat the mixture to a simmer, reduce heat to low, and simmer for 6-7 minutes. When ready, add the cooked steaks back into the pan and spoon the sauce over the top. Enjoy with a side of Roasted Asparagus.
Looking for More Steak Recipes?
Steak Diane is a recipe that focuses on the Diane sauce, a sauce made with Dijon mustard, Worcestershire sauce, brandy (or cognac), and heavy cream.
- 2 16-ounce NY Strip steaks, or steaks of your choice
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 medium shallot, diced
- 2 teaspoons garlic, minced
- 2 tablespoons brandy or cognac
- 2 teaspoons tomato paste
- 2 teaspoons dijon mustard
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup beef broth
- 1 cup heavy cream
Generously season steaks with salt and pepper and let them rest at room temperature for at least 30 minutes prior to frying.
Heat a large, non-stick frying pan over medium-high heat and add butter and olive oil. Add steak to the pan and cook 4-5 minutes (for medium-rare) and flip and repeat on the other side. Transfer the steak to a plate and tent with aluminum foil to keep warm. (Cooking time may vary depending on the size and cut of the steaks you are using.)
Reduce heat to medium and add shallot to the pan and cook until translucent (3-4 minutes).
Add garlic to pan and cook for 1 more minute.
Add brandy to the pan and scrape the pan, loosening the brown bits. Cook 1-2 more minutes.
Add tomato paste, Dijon mustard, Worcestershire, salt, and pepper. Stir to combine, and cook until slightly thickened (about 2 more minutes).
Add beef broth and heavy cream and heat to a simmer. Reduce heat to low and simmer for 6-7 minutes.
Add the cooked steaks back to the pan and spoon the sauce over the top. Serve immediately.