Steak Diane

Get ready for the ultimate date night showstopper! Steak Diane is a retro-glamorous dish that transforms humble beef tenderloin into an elegant masterpiece with a luxurious cognac cream sauce.

This classic French-inspired recipe combines perfectly seared medallions with earthy mushrooms, aromatic shallots, and a velvety sauce that’s rich with cognac, cream, and Dijon mustard. The best part? It comes together in just 30 minutes, making it perfect for both special occasions and elevated weeknight dining.

Ingredients

For the Steak:

• 4 (4-ounce) beef tenderloin medallions, pounded to 3/4-inch thickness
• 2 tablespoons neutral oil (avocado or vegetable)
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 medium shallot, minced
• 1 tablespoon tomato paste
• 1/3 cup cognac or brandy
• 1/2 cup low-sodium beef stock
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce

For Garnish:

• 1 tablespoon chives or scallions, minced
• 1 tablespoon flat-leaf parsley, minced

Steps

1. Heat a large stainless steel or cast iron pan over medium-high heat until very hot (375-400°F/190-204°C). A drop of water should dance and evaporate immediately.
2. Pat medallions thoroughly dry with paper towels (moisture prevents proper searing). Season generously with kosher salt and black pepper on both sides.
3. Add oil to the hot pan – it should shimmer immediately. Place medallions in pan and cook undisturbed for 90-120 seconds per side for medium-rare (130-135°F/54-57°C internal temperature). Remove to a plate and tent loosely with foil.
4. In the same pan, add mushrooms and sauté until they release their moisture and develop golden edges, about 5 minutes. They should shrink noticeably and smell nutty.
5. Add shallots and butter, cooking for 2 minutes until shallots are translucent but not brown. Add tomato paste and cook for 1 minute more, stirring constantly to prevent burning.
6. Remove pan from heat (important for safety) and add cognac. Return to heat and cook until cognac is nearly evaporated, about 2 minutes, while scraping up browned bits with a wooden spoon.
7. Pour in beef stock, cream, mustard, and Worcestershire sauce. Simmer until sauce coats the back of a spoon, 2-3 minutes. Test by drawing your finger across the spoon – the line should hold.
8. Season sauce with salt and pepper. Return medallions and any accumulated juices to pan, warming for 2 minutes until meat reaches desired temperature. Garnish with herbs and serve immediately.

Smart Swaps

• Replace heavy cream with 1/2 cup cashew cream for dairy-free version
• Substitute cognac with 1/3 cup beef stock plus 1 tablespoon balsamic vinegar
• Use 8 ounces portobello mushrooms instead of cremini for meatier texture

Make It Diabetes-Friendly

• Replace heavy cream with 1/2 cup unsweetened almond milk mixed with 1 tablespoon arrowroot powder
• Reduce portion size to 3 ounces of beef per serving
• Serve over cauliflower rice instead of traditional sides
• Total carbs reduced to 8g per serving (from original 12g)

Pro Tips

• Let steaks come to room temperature for 30 minutes before cooking
• Use a heavy-bottomed pan for even heat distribution
• Don’t move the steaks while searing – this ensures proper crust formation
• For perfect doneness, use an instant-read thermometer