Steak Diane is a classic recipe that tops your favorite steak with a sauce made with cream, cognac, shallots, beef stock, dijon mustard, and Worcestershire sauce. It’s perfect for special occasions but also quick & easy enough for weeknight dinners.
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I’m all about a great steak dinner – give me sous vide filet mignon, ribeye steak, steak with red wine Sauce or even these steak bites and I’m a very happy girl.
But how do you take your steak dinner to the next level?
Top it with a delicious steak sauce. Rick’s favorite is this classic Bearnaise sauce. And I’ve always loved Bordelaise sauce. But lately, I’ve become more and more hooked on “Diane” sauce.
Reader
Love
This sauce is amazing!!!! We basically licked the platter clean🥰 and so easy to make.
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Why do they call it Steak Diane?
- Although it’s not for certain, most likely the name Steak “Diane” came to be named from Diana, the Roman goddess of the hunt. In the past, “a la Diane” sauces were typically served with game meats like venison.
What is Diane sauce made of?
- Diane pan sauce is typically made with cream, cognac, shallots, beef stock, dijon mustard, and Worcestershire sauce. Occasionally, mushrooms are also added.
Which kind of steak is used in Steak Diane?
- Normally, thin cut tenderloin steaks or beef tenderloin medallions are used. However, you can use any beef steak you prefer in this recipe. NY strip steaks, flank steak, ribeye and top sirloin all work well in this recipe. Just keep in mind that the cook time may increase the thicker your steaks are.
- You could also serve this steak with prime rib. It’s amazing for the holidays!
How to make it
- Heat a tablespoon of butter and oil in a large heavy skillet over medium-high heat.
- Cook steak about 4-5 minutes per side, until browned and cooked to desired doneness. Transfer steaks to a plate and tent with foil.
- Saute shallots.
- Add cognac and cook until almost evaporated.
- Add broth and cook until thickened, 2-3 minutes.
- Stir in heavy cream.
- Add dijon and Worcestershire sauce.
- Spoon diane sauce over the steak.
FAQs
If you don’t have cognac on hand, brandy, red wine, sherry or marsala would all work in its place.
You can definitely skip the cognac in this recipe. Simply skip over that step and go straight to adding in the broth.
How to make ahead + store
- Store the leftover steak diane sauce in an airtight container and refrigerate for 3 to 5 days.
- Technically, you can freeze the leftover sauce, but I don’t recommend it. As it thaws, the cream may become gritty, which will ruin the sauce’s velvety and creamy consistency.
What to serve with Steak Diane
- More → 50+ sides for steak!
Erin’s wine pairings for Steak Diane
More steak sauce recipes
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Full Recipe
Steak Diane
Equipment
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 2 8-ounce top sirloin steaks ((or other favorite cut) )
- 1 small shallot (minced)
- 1/4 cup cognac ( or brandy)
- ½ cup beef stock
- ⅓ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 Tablespoon minced parsley
- 1 Tablespoon minced chives
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Heat butter and oil in a large skillet over medium-high heat. Lightly season steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.
- Return the skillet to medium-high heat and sauté the shallots for 1-2 minutes, until softened.
- Add the cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.
- Stir in the broth and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.
- Stir in the cream and cook for 2 minutes.
- Stir in dijon mustard and Worcestershire, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.
- Transfer steak to serving plates and stir parsley and chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.
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