Steak Diane is a restaurant-quality dish that you can easily make at home in just 30 minutes! This pan-seared steak is covered in a rich, creamy cognac-mushroom sauce with a touch of Dijon mustard and Worcestershire sauce, creating an irresistibly flavorful and luxurious meal.

Traditionally flambéed at the table in fine dining restaurants, this dish is perfect for special occasions, date nights, or when you just want to impress!

🛒 What You’ll Need

For the Steak:

2 filet mignon or sirloin steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
½ tsp salt
½ tsp black pepper

For the Diane Sauce:

2 tbsp unsalted butter
½ cup mushrooms, finely sliced
2 tbsp shallots, finely chopped
2 cloves garlic, minced
¼ cup cognac or brandy (or beef broth for non-alcoholic version)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ cup heavy cream
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tbsp fresh parsley, chopped

👩‍🍳 Pro Tips for the Perfect Steak Diane

Use a Hot Pan – A cast-iron skillet is best for a perfect sear.
Don’t Overcook the Steak – Aim for medium-rare (130-135°F) or medium (140-145°F) for the best texture.
Deglaze with Cognac for Authentic Flavor – If flambéing, use caution when adding alcohol to the pan.
Simmer the Sauce Until Thick – This ensures a creamy, flavorful coating for the steak.
Rest the Steak – Let the steak sit for 5 minutes before slicing to keep it juicy.

🔄 Substitutions & Variations

No Cognac? Use brandy, bourbon, or beef broth.
Gluten-Free? This recipe is naturally gluten-free!
Dairy-Free? Swap heavy cream for coconut cream and butter for olive oil.
Extra Richness? Add a splash of truffle oil before serving.
Vegetarian Version? Use portobello mushrooms instead of steak!

⏳ Make-Ahead & Storage Tips

Make Ahead: The sauce can be made up to 2 days in advance and stored in the fridge.
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently warm in a skillet over low heat, adding a splash of broth or cream.
Freezer: Not recommended as cream-based sauces can separate when frozen.

🥩 How to Make Steak Diane

1️⃣ Sear the Steaks

Pat steaks dry and season with salt and pepper. Heat olive oil and butter in a cast-iron skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare. Remove and let rest.

2️⃣ Make the Sauce

In the same pan, add butter, shallots, and garlic. Sauté for 1 minute, then add mushrooms and cook until soft (about 3 minutes).

3️⃣ Deglaze with Cognac

Carefully pour in cognac (or beef broth) and flambé (optional) by tilting the pan slightly to ignite the alcohol. Let it burn off for 30 seconds.

4️⃣ Finish the Sauce

Stir in Worcestershire sauce, Dijon mustard, and heavy cream. Simmer for 2-3 minutes until thickened.

5️⃣ Coat the Steaks & Serve

Return the steaks to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately!

🍽️ What to Serve with Steak Diane

✔ Mashed Potatoes – Creamy mashed potatoes soak up the sauce beautifully.
✔ Garlic Butter Asparagus – A fresh, vibrant side.
✔ Buttered Egg Noodles – A simple, classic pairing.
✔ Roasted Brussels Sprouts – Adds a crispy, caramelized touch.

🥡 Leftovers & Storage Tips

Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of broth or cream.
Freezing Not Recommended – Cream sauces can separate.

🎉 Time to Enjoy!

This Steak Diane is the perfect way to elevate your steak night with its creamy, savory, and rich sauce. Whether you’re cooking for a special occasion or just craving a restaurant-quality meal at home, this dish will never disappoint!

Tried this recipe? Let me know in the comments how it turned out! 🥩🔥✨