Steak Diane – 35-Minute Recipe
Steak Diane is a classic steakhouse dish featuring tender filet mignon bathed in a rich, buttery mushroom‑cognac sauce. The combination of seared beef, earthy mushrooms, and a silky cream‑enhanced sauce creates a luxurious, restaurant‑quality meal you can master at home.
Recipe by Brian Lagerstrom · Structured by ReelsMeals
From: YouTube(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 9 oz filet mignon
- coarse salt
- black pepper
- 5 tbsp neutral oil
- 3 oz cremini mushrooms
- 2 1/10 oz shallot
- 0.28 oz garlic
- 4 2/5 oz cognac
- 6 1/5 oz beef stock
- 0.53 oz Dijon mustard
- 0.35 oz Worcestershire sauce
- 2 1/10 oz heavy cream
- 1 1/10 oz unsalted butter
- 0.04 oz fresh thyme
- 0.07 oz fresh parsley
Instructions
- 1Slice the filet mignon crosswise into two medallions, pound to an even 3/4‑inch thickness, season with coarse salt and black pepper, and set aside.
- 2Dice and measure out all ingredients.
- 3Preheat a stainless‑steel skillet over medium‑high heat, add 3 tbsp neutral oil, pat the steaks very dry, place them in the pan, and press with a heavy weight; sear 90‑120 seconds, flip, and sear another 90 seconds.
- 4Transfer the medium‑rare steaks to a plate and reserve the pan juices.
- 5Wipe the skillet clean, add 2 tbsp more oil, then add the diced mushrooms with a pinch of salt; cook over medium 5‑7 minutes until browned and reduced.
- 6Add the shallot, garlic, and another pinch of salt; reduce heat to medium‑low and sauté 2‑3 minutes until soft and translucent.
- 7Turn off the heat, carefully add the cognac, return the pan to the burner and briefly flame the alcohol, then cover with a lid for about 20 seconds to smother the flame; remove the lid and continue cooking uncovered until the liquid is nearly dry.
- 8Stir in beef stock, Dijon mustard, heavy cream, and Worcestershire sauce; boil over medium‑high for about 2 minutes, stirring frequently, until the sauce coats a spatula with a lazy trail.
- 9Lower heat to low, whisk in the butter, then remove from heat and stir in the minced parsley and thyme.
- 10Taste and adjust salt, return the steaks and any resting juices to the pan, baste for 20‑30 seconds to rewarm, and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dry the steaks before searing
Pat the filet medallions very dry before placing them in the hot skillet.
Cover briefly after flambé
After adding cognac and flaming, cover the pan for about 20 seconds to smother the flame.
Add butter and herbs off the heat
Whisk in butter on low heat, then remove from heat before stirring in parsley and thyme.
Rewarm steaks briefly
Return the steaks to the pan and baste for 20‑30 seconds just to rewarm before serving.
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Frequently asked questions
- How long does it take to make Steak Diane?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Steak Diane recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Steak Diane recipe come from?
- It was shared by Brian Lagerstrom on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.